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
Courtesy of Yankee Magazine’s Amy Traverso, this simplified rendition of old-fashioned chicken and dumplings starts with store-bought chicken stock, a rotisserie chicken and drop dumplings.
From Salon ● Jun. 29, 2026
And with a full rotisserie chicken, much of the hard work is already done for you.
From Salon ● Jun. 29, 2026
The rotisserie chicken was sort of a disaster, but that’s not the point of this story.
From "Insignificant Events in the Life of a Cactus" by Dusti Bowling
From the sidewalk outside El Fogón, you can see the twin rotisseries slowly spinning in place, the skewers stacked high and wide until they look like congas.
From Washington Post ● Mar. 15, 2023
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
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
