1
1
Place the chicken in the bag with glaze,
make sure glaze fully coats the chicken.
Place the sealed bag with seasoned
chicken in the refrigerator for 2 to 4 hours.
After the time has elapsed, remove
chicken from the bag and truss well with
butcher’s twine.
Place dressed and trussed chicken on
provided poultry tower fitted in the drip
tray. Place in the Cuisinart
®
Vertical
Rotisserie and set temperature to 400°F
(200°C). Set timer for 1 hour and 15
minutes. After 40 minutes have elapsed,
carefully open the rotisserie door and
brush Hoisin Glaze on the chicken while it
is rotating. Continue to brush glaze on the
chicken every 10 minutes. Check
temperature after one hour – the internal
temperature should register 175°F (80°C)
for light meat and 180°F (85°C) for dark
meat.
Let chicken rest for 15 minutes; carve and
serve.
Nutritional information per serving:
Calories 740 (56% from fat) • carb. 23g •
pro. 57g • fat 46g • sat. fat 13g • chol. 225mg •
sod. 890mg • calc. 35mg • fiber 0g
CORNISH HENS WITH
SIMPLE MARINADE
Makes 4 servings.
2
Cornish hens
1
recipe Basic Brine for Poultry
(page 14)
1
recipe Simple Marinade
(page 12)
Rinse Cornish hens and pat dry inside
and out with paper towels; place on a
cutting board. Prepare Basic Brine
according to instructions. Be sure to rinse
the hens well after brining and pat dry.
Add the Simple Marinade to a 1-gallon
(3.8 L) re-sealable bag. Place the Cornish
hens in the bag with the marinade and
make sure that the marinade fully coats
the hens. Place the sealed bag with the
marinating hens in the refrigerator for 2 to
4 hours. After the time has elapsed,
remove the hens from the bag and truss
them well with butcher’s twine.
Place the dressed and trussed hens on
the roasting rack fitted in the drip tray –
they should be positioned so the backs of
the hens (the meatiest part) are facing out.
Place in the Cuisinart
®
Vertical Rotisserie
and set the temperature to 350°F (180°C).
Set the timer for 1 hour. Check the
temperature after 45 minutes – the
internal temperature should register 175°F
(80°C) for the light meat and 180°F (85°C)
for the dark meat.
Let the hens rest for 15 minutes; carve and
serve.
Nutritional information per serving:
Calories 390 (64% from fat) • carb. 5g •
pro. 29g • fat 27g • sat. fat 7g • chol. 170mg •
sod. 640mg • calc. 20mg • fiber 0g
STUFFED CORNISH
HENS, MOROCCAN
STYLE
Makes 4 servings.
2
Cornish hens
1
recipe Basic Brine for Poultry
(page 14)
2
garlic cloves
½
medium onion, cut into 1-inch
(2.5 cm) pieces
3
tablespoons (45 ml) unsalted
butter or olive oil, divided
1
teaspoon (5 ml) ground cumin
1½
teaspoons (7 ml) ground
coriander
½
teaspoon (5 ml) ground
cardamom
1
teaspoon (5 ml) sea or kosher
salt
½
cup (125 ml) chopped dried
apricots
1
tablespoon (15 ml) honey
¼
cup (1 ml) pistachios
Rinse Cornish hens and pat dry inside
and out with paper towels; place on a
cutting board. Prepare Basic Brine
according to instructions. Be sure to rinse
the hens well after brining and pat dry.
Place the garlic and onion in the work
bowl of a Cuisinart
®
Mini Chopper fitted
with the chopping blade. Pulse to roughly
chop. Heat a medium sauté pan over
medium heat. Add 1½ tablespoons (25 ml)
of the butter or olive oil to the hot pan.
Once the butter/oil is hot and shimmering,
add the garlic and onion. Sauté until
softened, about 6 minutes. Transfer to a
small mixing bowl. Add the spices, salt,
apricots, honey and pistachios; stir to
combine. Evenly divide the mixture and
stuff the cavity of each Cornish hen. Truss
the hens well with butcher’s twine.
Place the stuffed and trussed hens on the
roasting rack fitted in the drip tray – they
should be positioned so the backs of the
hens (the meatiest part) are facing out.
Brush the hens with the reserved butter/
oil. Place in the Cuisinart
®
Vertical
Rotisserie and set the temperature to
350°F (180°C). Set the timer for 1 hour.
Check the temperature after 45 minutes –
the internal temperature should register
175°F (80°C) for the light meat and 180°F
(85°C) for the dark meat.
Let the hens rest for 15 minutes; carve
and serve.
Nutritional information per serving:
Calories 390 (64% from fat) • carb. 5g • pro. 29g
• fat 27g • sat. fat 7g • chol. 170mg • sod. 640mg
• calc. 20mg • fiber 0g
ROASTED GARLIC
AND HERB CRUSTED
BEEF TENDERLOIN
Makes 8 servings.
1
head roasted garlic (page 23)
¼
teaspoon (1 ml) sea or kosher
salt
¼
teaspoon (1 ml) freshly ground
black pepper
1
teaspoon (5 ml) fines herbes
1
tablespoon (15 ml) panko
(japanese-style breadcrumbs)
1
tablespoon (15 ml) extra virgin
olive oil
2¼
pounds (1 kg) trimmed beef
tenderloin roast (preferably
top cut)
Place the roasted garlic, salt, pepper,
fines herbes and panko in the work bowl
of a Cuisinart
®
Mini Chopper or Food
Processor fitted with the chopping blade.
Process until well combined. With the
chopper/processor running, add the oil in
a slow and steady stream. Process until
combined.
Rinse the beef and pat dry with paper
towels.
Evenly spread the roasted garlic mixture
all over the beef. Tie the beef to ensure
even cooking. Place beef on the roasting
rack fitted in the drip tray, with the smaller
end of the beef on the bottom of the rack.
Place in the Cuisinart
®
Vertical Rotisserie
and set the temperature to 350°F (180°C).
Set the timer for 1 hour and 15 minutes.
Check the roast after 60 minutes – the
internal temperature should read 140°F
(60°C) for medium rare. Let meat rest
10 to 15 minutes before slicing.
Nutritional information per serving:
Calories 230 (50% from fat) • carb. 2g •
pro. 27g • fat 13g • sat. fat 5g • chol. 85mg •
sod. 135mg • calc. 43mg • fiber 0g
HERB ROASTED
LEG OF LAMB
Makes 8 to 10 servings.
2 to 3 garlic cloves
1
tablespoon (15 ml) fresh
rosemary
2
tablespoons (30 ml) fresh
parsley
1
tablespoon (15 ml) fresh thyme
1½
ounces (43 g) Parmesan
½
cup (125 ml) panko (japanese-
style breadcrumbs)
¾
teaspoon (3.75 ml) sea or
kosher salt, divided
¾
teaspoon (3.75 ml) freshly
ground black pepper, divided
3
tablespoons (45 ml) olive oil
1
small boneless leg of lamb,
butterflied, approximately
2¹∕³ pounds (1 kg)
Place the garlic cloves, rosemary, parsley,
and thyme in the work bowl of a
Cuisinart
®
Food Processor fitted with the
