Rotisserie

There will be no more misery / When the world is our rotisserie

Rotisseries are essentially self-basting because most of the juices stay on the meat and distribute across it while the rotisserie is being turned.

Rotisseries cook with dry heat, but the continual rotation of foods as they cook helps maintain their natural juices.

The Italians are famous for their little windup rotisseries that cook in wood—burning ovens.

Rotisserie broilers cook meats and other foods by turning them slowly in front of electric or gas-powered heating elements.

Restaurants, chop-houses, rotisseries, abound in every part^([of San Francisco]).

We refuse to be drawn into the debate over which of St. Barts' two rotisseries is the best. They're both good.

Rue Chaouia, opposite the central market, is the best place for a quick bite, with a line of rotisseries, stalls and restaurants serving roast chicken, brochettes and sandwiches until past midnight.