A rotisserie is a machine for cooking meat on a long metal rod. The rod goes through the meat, and the machine turns it slowly over heat — a flame, gas, or electric coils — so every side browns and the fat drips away. Whole chickens are the picture most people have: the skin goes crisp and gold while the inside stays juicy. Shops sometimes stand a big rotisserie in the window; homes may have a small one that sits in the oven or on the counter. In everyday talk, “rotisserie chicken” just means chicken cooked this way, even when you never see the rod. The word still feels a little French and restaurant-like. People also use it as a verb: to rotisserie something is to cook it on that turning rod. Lamb, pork, and other meats go on a rotisserie too, not only chicken.