Curtis Stone CSCOR0020, Инструкция по эксплуатации

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Prep Time: 5 minutes
Cook Time: 1 hour and 10 minutes
Simple Rotisserie Chicken
METHOD
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Pat chicken dry with paper towels. Truss chicken (see page 56). Fit chicken onto Rotisserie Spit and secure well with
Rotisserie Tines. In small saucepan, melt butter. Stir in Worcestershire sauce. Brush some butter all over chicken and
season it generously with salt and pepper.
Position spit inside Curtis Stone Convection Oven. Place Oven Tray on Oven Rack in lowest rack position of oven. Using
ROTISSERIE mode, roast chicken at 450°F, basting occasionally with remaining butter, 1 hour and 10 minutes, or
until an instant-read thermometer inserted into thickest part of chicken thigh reads 165°F and juices run clear when
pierced. It may take more or less time depending on size of chicken. Remove oven tray. Using Rotisserie Removal Tool,
remove spit from oven and rest chicken on cutting board 15 minutes. Remove chicken from spit and remove sting.
Transfer to platter and serve.
Rotisserie Chicken Four Ways
Creole Spice Rub: In small bowl, mix 1 1/2 tsp each freshly ground black pepper, sweet paprika, and kosher salt with
1/2 tsp each cayenne, celery seed, dried thyme, garlic powder. Sprinkle mixture over buttered chicken before cooking.
Jamaican Jerk Spice Rub: In small bowl, mix 1 tsp each ground allspice, ground cinnamon, ground coriander, light
brown sugar, and kosher salt with 1/2 tsp freshly ground black pepper. Sprinkle mixture over buttered chicken before
cooking.
Southwestern Spice Rub: In small bowl, mix 2 tsp each ground cumin and paprika with 1/2 tsp each garlic powder,
chipotle chili powder, kosher salt, and 1/4 tsp freshly ground black pepper. Sprinkle mixture over buttered chicken
before cooking.
Middle Eastern Spice Rub: In small bowl, mix 1 tsp each ground coriander, ground fennel, cayenne pepper, and kosher
salt with 1/4 tsp turmeric. Sprinkle mixture over buttered chicken before cooking.
INGREDIENTS
Make-Ahead: For maximum flavor, chicken is best served right after cooking. However, use leftover rotisserie chicken for up to
2 days after cooking for salads, sandwiches, pizza topping, stir-fries, etc.
One 3 to 3 1/2 lb whole chicken, trussed with butcher’s twine
3 tbs butter
2 tsp Worcestershire sauce
Serves: 2 to 4
HOW TO TRUSS A CHICKEN XXIV.
Cut a piece of kitchen string the length of your wingspan. Lay string horizontally on cutting board.
Place chicken, breast side up, in center of string, so that wings are positioned on top of string.
Pull strings over wings without crossing to pin wings against breast, while pulling each string downward between breasts
and legs.
Cross strings just under bottom tip of breast, and pull to tighten strings.
Loop strings around legs (drumsticks) and secure with tight knot.
Trim the excess twine with scissors.
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