A rotisserie is a type of cooking apparatus that consists of a spit, which is a long rod or skewer used for roasting meat over an open fire. The meat is placed on the spit and slowly turned as it cooks, resulting in even browning and tenderization. Rotisseries can be found in both professional kitchens and home settings, and are often used to make roasted chicken or other types of poultry, but can also be used for larger cuts of meat like whole lamb or beef. The word "rotisserie" comes from the French term meaning "to turn," which refers to the rotating motion of the spit as it cooks the food.