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20 RECIPES
Roast Chicken with Lemon Herb Rub
One 3
1
/2 to 4 Pound Whole Chicken
Minced Rind of 2 Lemons
5 Cloves Garlic, Minced
1 Tablespoon Dried Thyme, Finely Crumbled
2 Teaspoons Dried Rosemary, Finely Crumbled
2 Teaspoons Dried Sage Leaves, Finely Crumbled
Salt and Freshly Ground Pepper
In a small bowl combine lemon, garlic, and herbs to form a slightly moist paste.
Wash the chicken and dry thoroughly, inside and out. Loosen the skin across the
breasts and then down around the leg and thigh using a chopstick or your fingers.
Work the seasoning mixture under the skin and into the meat of the breast, leg and
thighs and all over the outside skin as well. Season the cavity of the chicken with
salt and pepper. Using an Elastic Food Tie, truss the chicken. Place the chicken on
the Spit Rods for about 60 minutes or until the internal temperature reaches 180°F
on a meat thermometer inserted in the thigh meat. Remove chicken and cut it into
pieces to serve. (Tip: If you are rotating two small chickens at a time, skewer them
side by side on the Spit Rods and increase the time to 1
1
/2 hours.) Serves 3 to 4.
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Four Peppercorn Crusted Roast Beef
One 3
1
/2 to 4-Pound Boneless Beef Rib Roast
2 Teaspoons Black Peppercorns
2 Teaspoons White Peppercorns
2 Teaspoons Green Peppercorns
1 Teaspoon Pink Peppercorns
1 Teaspoon Salt
Place the peppercorns in a heavy plastic bag and crush with a rolling pin. Stir in
the salt. Coat the outside of the roast with the pepper mixture. Rotisserie the roast
on the Spit Rods 18 to 20 minutes per pound for rare or until the internal temper-
ature reaches 140°F, 25 to 30 minutes per pound for medium or until the internal
temperature reaches 160°F, or 35 to 40 minutes per pound for well done or until
the internal temperature reaches 170°F on the meat thermometer inserted in the
center. Remove and slice into
1
/4 inch thick slices or thinner. Serves 4 to 6.
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