Barbecue Chicken, Chocolate Chip Cookies

24LConvecOven_0045NoFan 8/10/06 1:58 PM Page 21

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

1Wash the chicken well. Pat dry with a paper towel.

2Rub the chicken well with Peanut oil, top and bottom.

3Combine all the spices in a small bowl, rub the chicken well with the spices.

4Tuck the tips of the wings under the chicken.

5Tie the legs together securely with butchers twine.

6Attach 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. Turn oven to max and set function dial to rotisserie. Set timer for 80 minutes.

7When 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

Chocolate Chip Cookies

12 servings

INGREDIENTS

1 cup walnut or pecans

1 3/4 cups cake flour 1/2 teaspoon salt

6 ounces unsalted butter, at room temperature 3/4 cup brown sugar

1/2 cup sugar

1/2 teaspoon baking soda 2 teaspoons warm water

1egg

1teaspoon vanilla

1cup chocolate chips

METHOD

1Preheat oven to 375° on bake function.

2Arrange the nuts on the baking tray and toast for 10 minutes, turning occasionally. Cool and chop coarsely. Set aside.

3Sift together the flour and salt. Set aside.

4In an electric mixer, cream the butter until light and fluffy. On low speed, gradually add the brown and white sugars. Increase speed and beat until well combined.

5In a cup or a small bowl, dissolve the baking soda in the warm water and pour into the mixture. Add the egg and vanilla and mix until blended. With the motor off, sprinkle the nuts, chocolate chips and, last of all, the flour around the blade. On low to medium speed, mix just until the flour is incorporated.

6Turn out of the bowl, wrap in plastic wrap, and chill until firm. With lightly floured hands, shape the dough into 12 equal balls, about 3 ounces each, and arrange on the parchment-lined baking trays, 3 inches apart. Flatten each ball slightly and bake 16 minutes or until golden brown. Let the cookies cool slightly on the baking tray, then transfer to a rack to finish cooling.

Recipe courtesy Wolfgang Puck, Adventures in the Kitchen (Random House, 1991)