rotisserie
Sign in to saveAlso known as spit cooking, spit roasting
thumb|upright=1.35|Rotisserie chicken cooking on a horizontal rotisserie
Wikidata facts
- Subclass of
- dish
- Material used
- food ingredient
- Image
- RotisserieChicken.jpg
Show 4 more facts
- described by source
- Encyclopædia Britannica 11th edition
- uses
- grilling
- Commons category
- Rotisserie
- topic's main category
- Category:Spit-cooked foods
Sources (1)
via Wikidata · CC0
~6 min read
Encyclopedic overview
6 sectionsContents
- History
- Horizontal rotisserie
- Vertical rotisserie
- See also
- References
- External links
thumb|upright=1.35|Rotisserie chicken cooking on a horizontal rotisserie
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. This method is generally used for cooking large joints of meat or entire animals, such as pigs, chickens or turkeys. The rotation cooks the meat evenly in its own juices and allows easy access for continuous basting.
Excerpted from Wikipedia’s “rotisserie” article, available under the CC BY-SA 4.0 licence.