rotisserie
Example Sentences
Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.
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Another reader wrote to me about how they once walked into a store to get a rotisserie chicken and walked out with a shed.
From The Wall Street Journal ● Sep. 28, 2026
In 2015, the company voluntarily recalled a celery-and-onion blend used in a rotisserie chicken salad at Costco due to potential E. coli contamination.
From The Wall Street Journal ● Jul. 18, 2026
Have you ever fallen victim to a lone bag of rotisserie chicken, left forgotten for weeks in the very back of your refrigerator?
From Salon ● Jun. 29, 2026
With a bag of rotisserie chicken already on hand, all you have to do is shred a few pieces before assembling and cooking your flautas.
From Salon ● Jun. 29, 2026
A rotisserie chicken, a couple of plastic tubs of things covered in mayonnaise, a watermelon wedge, a couple of bottles of Polar Seltzer, and a bakery bag of cookies.
From "The Line Tender" by Kate Allen
And when 24-hour shopping channels came in, he was there too, guest-selling on QVC; he once sold $1 million worth of rotisseries in an hour.
From Los Angeles Times ● Aug. 10, 2021
Later, as he refined his techniques, he began shooting infomercials in front of live studio audiences, who applauded and cheered the dripping meats from his countertop rotisseries as if they were movie stars.
From Washington Post ● Jul. 30, 2021
Waitrose cafes and rotisseries will be temporarily shut to help stores cope with increased demand in other areas.
From The Guardian ● Mar. 19, 2020
But roast chickens are not much harder, if you can get the setup right—as proved by the city’s many underrated Peruvian restaurants, which turn them out from rotisseries with astonishing speed.
From The New Yorker ● Mar. 22, 2019
She would go to the neighboring groceries, rotisseries, patisseries, green vegetable stands, and get the few things she needed in the smallest quantities, always selecting the best and preparing them with the greatest care.
From The "Genius" by Theodore Dreiser
Credit goes to chef Nate Anda, who dreamed up the dish: After a 12-hour brine, the chicken is rotisseried for two hours and then fried for two and a half minutes.
From Washington Post ● Apr. 2, 2015
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