Roasts [For Oven Roast or Rotisserie]
These recipes can all be used by cooking with the roasting rack
OR by using the Rotisserie Spit & Fork.
Royal Pork Roast
1 boneless pork top loin roast (3 lbs.)
2 cloves garlic, thinly sliced
2 Tbsp. Dijon mustard
1 tsp. red wine vinegar
¾ tsp. ground thyme
½ tsp. ground sage
1 cup reduced-fat beef broth
¾ cup unsweetened apple juice
½ cup apricot jam
1 Tbsp. cornstarch
1 Tbsp. sour cream
• Cut 8 deep slits in the top of roast, insert garlic into slits.
• Mix mustard, vinegar, thyme, and sage in a bowl. Brush the mixture onto the
roast entirely.
• Place roast into the oven.
• Set Timer for 1 hour and begin cooking.
• Set heat selection according to Roasting or Rotisserie.
• Warm ¾ cup of broth, apple juice and jam in a small saucepan over medium-high
heat or until jam melts. Brush jam mixture onto roast once. (Save the ¼ cup of
broth for later use.)
• Add sour cream and cornstarch to jam mixture and mix until smooth. Add the rest
of beef broth into mixture in a saucepan and cook over medium heat until bubbly
and thickened.
• Serve sauce over thin slices of the pork roast.
Chicken [For Oven Roast or Rotisserie]
These recipes can all be used by cooking with the roasting rack
OR by using the Rotisserie Spit & Fork.
Sticky Roasted Chicken
4 tsp. salt
2 tsp. paprika
1 tsp cayenne pepper
1 tsp. onion powder
1 tsp. thyme
1 tsp. white pepper
½ tsp. garlic powder
1 tsp. black pepper
1 large whole chicken (4 lbs.)
1 cup chopped onion
• Combine all the spices in a bowl. Remove giblets from chicken. Truss chicken or
tie drumsticks in place. Rub spice mixture into chicken, inside and out. Place in
refrigerator overnight.
• When ready to roast, stuff cavity of chicken with onions. Place chicken in the oven.
continued next page
Chicken [For Oven Roast or Rotisserie]
Sticky Roasted Chicken
continued
• Set heat selection according to Roasting or Rotisserie.
• Cook for 1-1
1
⁄
2
hours.
• Once timer is done, let chicken sit for 5-10 minutes. Remove chicken when it has
cooled.
• Carve and serve.
Jamaican Chicken
½ cup water
5-6 thin slices fresh ginger
2 dried chili peppers, crumbled
½ onion, chopped
¼ cup white-wine vinegar
1 Tbsp. pepper sauce
1 tsp. dried thyme
½ tsp. ground allspice
½ tsp. ground black pepper
1 whole chicken (4 lbs.)
• In blender, combine water, ginger, chili peppers, onion, vinegar, pepper sauce,
thyme, allspice and black pepper. Purée until fairly smooth.
• Truss chicken or tie drumsticks together. Spread mixture onto chicken thoroughly.
Reserve leftover mixture for later use. Cover and refrigerate overnight.
• Place chicken into oven and set heat selection according to Roasting or
Rotisserie. Roast for 1–1½ hour.
• Place reserved mixture in a saucepan. Bring to a boil and keep warm over low heat.
• Serve mixture as the sauce with the chicken.
Balsamic Chicken
1
⁄
3
cup olive oil
1
⁄
3
cup balsamic vinegar
1 Tbsp. dried rosemary
½ tsp. red pepper flakes
1 clove garlic, minced
1 whole chicken (4 lbs.)
1 green bell pepper, sliced
1 red bell pepper, sliced
1 small red onion, quartered
3 carrots cut into 1" pieces
1 small eggplant cut into 1" pieces
• In small bowl, combine olive oil, balsamic vinegar, rosemary, red pepper flakes
and garlic.
• Truss chicken or tie drumsticks together. Marinate chicken in mixture for a half hour.
• Reserve the mixture.
• Place chicken into oven.
• Set heat selection according to Roasting or Rotisserie.
• Roast for 1–1½ hour.
• Add the vegetables into reserved mixture and toss to coat evenly. Place vegetables
in roasting basket and roast in oven when chicken is done and removed. Cook for
15–20 minutes or until edges brown.
• Serve together hot with chicken.
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