15
Return to brick oven and broil for 10 minutes,
or until feta has browned slightly.
Serve immediately.
Nutritional information per serving:
Calories 432 (52% from fat) • carb. 36g • pro. 17g
• fat 25g • sat. fat 14g • chol. 76mg • sod. 1548mg
• calc. 459mg • fiber 5g
Herb Roasted Chicken
Serves 4 to 6
1
4 to 4½ pound chicken, rinsed and
patted dry
1
tablespoon olive oil
1
teaspoon dried basil
1
teaspoon dried thyme
1
tablespoon fresh chopped rosemary
1
teaspoon kosher salt
1
teaspoon freshly ground black
pepper
1
lemon, cut in half
2
cloves garlic, smashed
butchers twine if using rotisserie
function
Make a paste with the olive oil, dried and
fresh herbs, salt, and pepper by mixing
ingredients together in a small bowl.
Squeeze lemon all over outside and inside
chicken. Stuff the chicken with the lemon
halves and garlic cloves. Rub the herb paste
all over the skin of the chicken.
For rotisserie:
(3 – 4½ lb. chicken)
Truss the chicken well. Insert the rotisserie
skewer through the chicken, securing the
forks with the rotisserie screws so that the
chicken is stabilized. Secure the rotisserie
spit in the oven into the spit support and
socket. Turn oven to 400˚F and turn to
rotisserie setting. Roast for about 1 hour
and 15 to 1 hour and 5 minutes, so that
when the thigh is pierced the juices run clear.
Remove from oven using the rotisserie. To
ensure even, crispy skin, turn the function
to regular bake when the chicken breasts
are facing up for the last 5 to 10 minutes of
cook time. Baste the chicken periodically
throughout cook time with olive oil or melted
butter.
Remove chicken with rotisserie removal grip.
For roasting:
(3 – 4½ lb. chicken)
Preheat Cuisinart
®
Brick Oven to 375˚F on
convection bake or bake setting with a rack
in position A.
Place prepared chicken on baking sheet lined
with parchment paper. Roast for 1 hour 15
minutes to 1 hour 5 minutes in preheated
oven, until the juices run clear when the thigh
is pierced.
Nutritional information per serving
(based on 6 servings):
Calories 232 • (61% from fat) • carb. 3g • pro. 31g
• fat 10g • sat. fat 3g • chol. 96mg • sod. 316mg
• calc. 42mg • fiber 0g
Hoisin Glazed
Cornish Hens
This marinade is very versatile. Try it brushed
on salmon or chicken pieces and simply
roast in the oven.
Makes -4 servings
Glaze:
½
cup hoisin sauce
2
tablespoon honey
2
tablespoon soy sauce
1
tablespoon fresh ginger, finely
chopped
2
cloves fresh garlic, finely chopped
2
cornish game hens, 1- 1¼ pounds
each, rinsed and patted dry
In a mixing bowl stir together the hoisin,
honey, soy, ginger, and garlic.
Place the hens in a sealable plastic bag. Pour
the marinade into the bag and refrigerate for
at least an hour up to overnight.
For rotisserie:
Once ready to cook remove hens from bag
and place on a clean work surface. Truss
both hens well as you would a chicken. Insert
the rotisserie skewer through the chicken,
securing the forks with the rotisserie screws
so that the hens are stabilized. Secure
the rotisserie spit in the oven into the spit
support and socket. Turn Cuisinart
®
Brick
Oven to 400˚F and turn to the rotisserie
setting. Roast for 35 to 40 minutes.
Remove hens with rotisserie removal grip.
For roasting:
Preheat Brick Oven to 400°F on the
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