Rotisserie, also called spit-roasting, skewers meat, typically a large joint or a whole animal such as a pig, chicken or turkey, on a long rod that rotates continuously over a heat source such as a fireplace, campfire or oven. The rotation both cooks the meat evenly by keeping it moving through its own rendered juices and makes continuous basting easy as it turns. The term entered French kitchens around 1450 in Paris, where medieval households employed servants called spit boys to turn the rod by hand before mechanical turnspits powered by dogs, steam, clockwork and eventually electric motors replaced them.
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1. Rotisserie (Wikipedia)
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The word comes from French where it first appeared in Paris shops around 1450.
Rotisserie (Wikipedia)
In Group: Grilling, Barbecue and Spit Roasting, Lead paragraphQuote, In Group: Grilling, Barbecue and Spit Roasting, Lead paragraph
Rotisserie, also known as spit-roasting, is a style of roasting where meat is skewered on a spit, a long, solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or roasted in an oven.
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