rotisserie

[roh-tis-uh-ree]
noun
1.
a small broiler with a motor-driven spit, for barbecuing fowl, beef, etc.
verb (used with object), rotisseried, rotisseriing.
2.
to broil on a rotisserie.

Origin:
1865–70; < French: roasting place

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World English Dictionary
rotisserie (rəʊˈtɪsərɪ)
 
n
1.  a rotating spit on which meat, poultry, etc, can be cooked
2.  a shop or restaurant where meat is roasted to order
 
[C19: from French, from Old French rostir to roast]

Collins English Dictionary - Complete & Unabridged 10th Edition
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Etymonline
Word Origin & History

rotisserie
1868, "restaurant where meat is roasted on a spit," from Fr. rôtisserie "shop selling cooked food, restaurant," from prp. stem of rôtir "to roast," from O.Fr. rostir (see roast). As an in-home cooking apparatus, attested from 1953. Manufacturers (or their copy
writers) back-formed a verb, rotiss (1958). Rotisserie league (1980), a form of fantasy baseball, is based on La Rotisserie, the Manhattan restaurant where it was conceived.
Online Etymology Dictionary, © 2010 Douglas Harper
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Example sentences
Two electrical receptacles, located on the cooking side of the counter, supply
  power for small appliances or a rotisserie.
The kitchen included a six-burner stove and even a rotisserie.
For example, many grocery stores sell hot roasted chicken from a rotisserie.
Moreover, consumption of rotisserie chicken at fast-food outlets further
  augmented the demand for poultry products.
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