Rotisserie Recipes

Sage Pork Roast with Apple

1 2-pound (450 – 900 g) pork roast 1 teaspoon (5 ml) dried sage

1⁄2 teaspoon (2.5 ml) black pepper

1 tablespoon (15 ml) garlic, minced Salt to taste

4 slices bacon

3 medium cooking apples, cored and sliced

1 large onion, pealed and quarter

To preheat the oven, set Temperature Control Knob to 450ºF (230ºC); set Function Knob to Bake.

Place oven rack on lowest setting. Place roast on rotisserie assembly following instructions on page 6. In a small bowl combine sage, pepper, garlic and salt. Rub mixture on roast, place bacon slices across top of roast prior to tying. Tie the roast and place in oven. Put apples and onions in the baking pan and place on oven rack under roast. Roast for 1 to 11⁄2 hours or until meat thermometer registers 160ºF (71ºC). Stir apples and onions to coat with pan juices. Makes 6 servings.

Herb-Rubbed Chicken

1 tablespoon (15 ml) dried sage leaves	1⁄2 teaspoon (2.5 ml) paprika
1 teaspoon (5 ml) dried ground thyme	1 4-pound (1800 g) chicken
1 teaspoon (5 ml) black pepper	Olive oil
1⁄4 teaspoon (1.25 ml) celery salt

To preheat the oven, set Temperature Control Knob to 400ºF (205ºC); set Function Knob to Bake.

Wash chicken and pat dry with paper towels. Place chicken on rotisserie assembly following instructions on page 6.

In a small bowl, combine sage, thyme, pepper, celery salt, and paprika. Brush chicken with olive oil. Rub herb mixture over entire chicken. Roast for 2 hours or until thermometer registers 180ºF (82ºC). Makes 4 to 5 servings.