
14
-
At cooking time, take chicken and insert into the oven.
-
Set heat selection according to Roasting or Rotisserie.
-
Cook about 1- 1
½
hours.
-
Once Timer is done, let chicken sit for 5-10 minutes. Remove chicken when
it has cooled down.
-
Serve with lime slices and cilantro sprigs.
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
½
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 both
inside and out. Place in refrigerator overnight.
-
When ready to roast, stuff cavity of chicken with onions. Place chicken into
the oven Set heat selection according to Roasting or Rotisserie.
-
Cook for 1-1
½
hours.
-
Once Timer is done, let chicken sit for 5-10 minutes. Remove chicken when
it has cooled down.
-
Carve and serve.
RECIPES
Hams
[For Oven Roast or Rotisserie]
These recipes can all be used by cooking the roasting rack OR by using the
Rotisserie Spit & Fork.
APPLE CIDER GLAZED HAM
1 (3 lb - 5 lb) Boneless shank of Ham
1 Cup Apple Cider
4 Tsp. Cornstarch
2 Tsp. Spicy Mustard
1/8 Tsp. Cloves, ground
-
Combine 2 Tbsp. Of apple cider and cornstarch together in small bowl. In a
saucepan, bring cornstarch mixture and rest of apple cider, mustard and
cloves to a boil. Stir until thickened.
-
Coat Ham in mixture and refrigerate overnight.
-
When ready to cook, place ham into oven.
-
Set heat selection according to Roasting or Rotisserie.
-
Set Timer to 1
–
1
½
hour. Occasionally glazing Ham with remaining apple
cider mixture.
-
Serve mixture over slices of Ham.
HONEY-APRICOT GLAZED HAM
1 (8-10 lb) Smoked Ham
1 Cup Honey
1 (6oz) Can of Frozen Orange Juice thawed
1/3 Cup Soy Sauce
1/3 Cup Apricot Jam
½
Tsp. Nutmeg
¼
Tsp. Cloves