The history of the Chicken Rotisserie goes back to the medieval times when spit boys (usually young servant boys) did the cooking in the large fireplaces in the kitchen
They would have either a large full animal, like a sheep or goat or a few small ones, like chickens and or rabbits and these the spit boy would spend the day cooking, by turning the rod or spike it was placed on, by hand and basting to the tastes of his master and how he was trained to do.
It was later replaced by trained domesticated animals walking on a homemade treadmill and then later steam-powered or clockwork mechanism powered.
The first time it appeared in a commercial setting and where it actually got its name was in the 1400s in shops and restaurants in Paris France.
the chef in charge of all the flame cooking, including the rotisserie and frying, was called a Rossiteur
