Rotisserie or spit-roasting is a form of roasting by slowly rotating meat or chicken in front of or over a fire. The meat or chicken is placed on a metal spit. Common when all cooking was done at an open hearth, it is not as common today. Spit-roasting is an ideal form of roasting thanks to the slow and constant motion of the spit. Meats tend to cook evenly and are well basted in the drippings.

A rotisserie has also become known as a restaurant specializing in spit-roasted meat and chicken. The word comes from French where it first appeared in shops around 1450.

Additionally in restaurants a rotisseur is the chef responsible for all spit-roasted, oven roasted, grilled and in some cases fried foods.

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