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Showing results for rotisserie. Search instead for rotzfreche.
Definitions

rotisserie

[roh-tis-uh-ree] / roʊˈtɪs ə ri /
VERB
barbecue
Synonyms
Antonyms
STRONGEST




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.

See Examples For:

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

I came across recipes for a viral rotisserie chicken bag salad all over my social media feeds, and it’s completely changed how I meal prep for the week.

From Salon Jun. 29, 2026

Please, don’t let your rotisserie chicken go to waste.

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

He raised his head slowly, looking across at the spitted chickens revolving before the low blue rotisserie flames.

From "Invisible Man" by Ralph Ellison

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

Restaurants hereabouts are commonly named "La Parisienne," or something like that, or are called "rotisseries."

From Walking-Stick Papers by Robert Cortes Holliday

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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