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Rotisserie cooking traces its origins back to medieval times when chefs used hand-cranked devices to slowly spin meats over an open flame. Though various proteins were popular—beef, pork, and duck continued to satisfy palates—chicken was the beloved favorite. The term ‘rotisserie’ itself comes from the French word “rôtir,” meaning to roast, and it referred to shops dedicated to selling cooked meats. By the late 1400s, rotisserie chicken had found its place in French culture, celebrated by notable figures like Napoleon Bonaparte.