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24
Barbecue Chicken
4 servings
INGREDIENTS
1 4 lb whole chicken
1 teaspoon peanut oil
1 tablespoon kosher salt
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon sugar
1/4 teaspoon fresh ground white pepper
butchers twine
METHOD
1
Set oven temperature to “MAX” and set Function Selector
to “Rotisserie”.
2
Wash the chicken well. Pat dry with a paper towel.
3
Rub the chicken well with peanut oil, top and bottom.
4
Combine all the spices in a small bowl, rub the chicken well with
the spices.
5
Tuck the tips of the wings under the chicken. Tie the legs together
securely with butchers twine.
6
Attach the chicken to the rotisserie spit. Place the chicken in the
very center of the spit, insert the rotisserie forks into each end of the
chicken, tighten the screw till the fork cannot move. Place the spit
into convection oven. Set Timer for 80 minutes.
7
When the Timer goes off, remove the chicken with the Rotisserie
Removal Tool. Place chicken on the platter and let rest for 10 minutes
before carving.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
Classic French Onion Soup
6 servings
INGREDIENTS
3 tablespoons safflower oil or olive oil
4 medium onions, peeled and thinly sliced
1/2 cup port wine
8 cups chicken stock
1 sprig thyme
1 bay leaf
1 stalk celery
salt to taste
freshly ground black pepper to taste
12 slices french bread, 1/4” thick
2 cups swiss cheese, shredded
METHOD
1
In a large saucepan over medium-high heat, heat the oil.
2
Add the onions and sauté, stirring frequently and taking care
that the onions do not scorch. Sauté until golden brown, for about
20 minutes.
3
Add port to the pan and deglaze, stirring and scraping with a
wooden spoon to dissolve the pan deposits.
4
Stir in the stock, add the Bouquet garni (made with the thyme,
bay leaf, and celery), and season to taste with salt and pepper.
When the liquid reaches a boil, reduce the heat and simmer for
about 40 minutes.
5
Set the the temperature to 250° and set Function Selector to
“Conv/Bake”. Arrange the bread slices on a baking sheet and put
them in the convection oven . When the bread slices are dry and
crusty, place 1 slice in each of 6 deep ovenproof soup bowls.
6
Set the temperature to “MAX”, the Function Selector to “Broil”, and
the Timer to “Stay On”.
7
Set the other slices aside and place the bowls on the baking sheet.
Turn convection oven to broil. Place the rack in the center of the
oven. Turn the temperature to “MAX” and turn the Timer to “Stay
On”.
8
Ladle the soup over the bread in each bowl. Top each bowl with
1 more slice of bread and sprinkle with cheese. Place on rack in
convection oven. Watch for browning. Remove from oven when
melted and bubbly, 2 to 3 minutes.
Recipe courtesy Wolfgang Puck.
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