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26
Recipes
Rotisserie Chicken
Use kitchen twine to truss the bird into a tight package. Tie both chicken legs together, tie the
breast area together with the wings, then wrap more string around the middle. Please consult the
detailed instructions described in the Rotisserie Assembly section of this instruction manual.
(See Figures 9 and 10.)
Serves 2 - 3
• 1 (2-1/2 - 3 lb.) whole chicken, giblets
removed
• 1/4 cup butter, melted
• 2 teaspoons granulated garlic
• 2 teaspoons granulated onion
• 1 teaspoon sea salt
• 1 teaspoon ground black pepper
• 2 teaspoons paprika
1. Combine butter and seasonings in a small bowl. Coat the chicken generously and marinate
at room temperature for 30 minutes.
2. Truss the chicken and mount securely onto the rotisserie bar.
3. Assemble the Rotisserie following the detailed procedure described in Rotisserie Assembly
section in this instruction manual.
4. Choose ROTISSERIE menu option. Roast chicken at 400°F. Adjust (
) TIME ( )
to 15 minutes.
5. Baste chicken with marinade. Adjust the (
) TEMP ( ) to 350°F and ( ) TIME ( )
to 30 minutes.
NOTE: On average, cook chicken 15 minutes/lb.
6. Use a meat thermometer to measure the internal temperature. At 165°F, the chicken is done.
7. Allow chicken to rest 15 to 20 minutes before carving.
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