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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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
And with a full rotisserie chicken, much of the hard work is already done for you.
From Salon ● Jun. 29, 2026
I find it helpful to brainstorm a week’s worth of meal ideas that call for rotisserie chicken in preparation for bringing a whole bird home.
From Salon ● Jun. 29, 2026
Earlier this year, Costco’s beloved $4.99 rotisserie chicken found itself in a legal broiler after two class-action lawsuits claimed that the ready-to-eat bird isn’t free of food additives or Salmonella contamination.
From Salon ● Jun. 17, 2026
Those beds you lay on that come down over the top of you and roast you, and you come out looking like rotisserie chicken.
From "Patina" by Jason Reynolds
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
