GILMAN Gemini GOG100R, Manual

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10
MUSTARD HERB SPRING CHICKEN
Ingredients
- 2 TABLESPOONS CHOPPED FRESH FLAT-LEAF PARSLEY
- 2 TABLESPOONS DIJON MUSTARD
- ZEST AND JUICE OF 1 SMALL LEMON
- 1 TABLESPOON EXTRA VIRGIN OLIVE OIL
- 2 TEASPOONS CHOPPED FRESH THYME
- 2 TEASPOONS CHOPPED FRESH ROSEMARY
- 2 CLOVES GARLIC, CRUSHED WITH GARLIC PRESS
- 2 (1 TO 11/4-POUND) SPRING CHICKENS
- 4 FRESH SAGE LEAVES
- 3/4 TEASPOON SEA SALT
- 1/4 TEASPOON FRESHLY GROUND PEPPER
Directions
In a small bowl, stir together the parsley, mustard, lemon zest and juice, thyme,
rosemary and garlic. With fingertips, gently separate skin from meat on each
chicken breast, being careful not to break skin. Tuck 2 sage leaves under the
skin of each chicken. Place the chickens in a large plastic zip-close bag. Add
the marinade, squeeze out the air and seal the bag. Marinate the chickens in
the refrigerator at least 2 hours or up to 8 hours.
Add 2 to 3 tablespoons water to the Oil Drip Tray and slide back into place.
Remove the lock screws on the Drive end of the Chicken Roaster. Slide the
chickens onto the Roaster, centering the chickens in the middle of the Roaster.
Tie the legs together with kitchen string and once around the wings. Sprinkle the
chickens with the salt and pepper. Place the loaded Roaster into the Oven
chamber with the square tip end toward the Drive Port, resting the handle on the
Handle Port. Press down into place until it locks securely.
Close the Glass Lid. Set the Temperature to 250°C and the Timer to 50 minutes.
Roast until time is up. Place the chickens on the Rack over a cutting board and
let stand 5 minutes. Remove the Roaster and cut off the kitchen string.