12
Chicken with Mustard Marinade
1
⁄
2
cup Dijon mustard Non-stick cooking spray
1
⁄
2
cup balsamic vinegar 1 tablespoon all-purpose flour (optional)
1
⁄
2
cup olive oil
1
⁄
4
cup water (optional)
1 whole chicken, about 3
1
⁄
2
to 4 pounds
(1.58 kg-1.81 kg)
1. Combine mustard, vinegar and olive oil. Stir to blend.
2. Brush marinade over surface of chicken. Cover and refrigerate for 4 to 6 hours, or overnight.
3. Spray Drip Tray, Shaft and Tower with non-stick cooking spray.
4. Position chicken on Tower. Position Drip Tray, Shaft and loaded Tower in Rotisserie. Cover. Cook on High
using the Poultry setting with the center element on for about 35 to 45 minutes, or until juices run clear.
5. Transfer remaining marinade to small saucepan. Bring to a boil; reduce heat and simmer for 5 minutes.
6. If desired, skim fat from pan drippings and add to heated marinade. If sauce is too thin, combine 1
tablespoon flour with 1⁄4cup water and stir to make smooth mixture. Add to saucepan and stir over
medium high heat until sauce thickens.
7. Pass this sauce with chicken when serving.
Makes: 1 whole chicken.
Saucy Rotisserie Spareribs
4
1
⁄
2
pounds pork spareribs
1
⁄
4
cup lemon juice
1 cup water
1
⁄
3
cup brown sugar
2 tablespoons olive oil 2 tablespoons Worcestershire sauce
1
⁄
3
cup finely chopped onion
1
⁄
2
teaspoon celery seed
4 cloves garlic, finely chopped
1
⁄
2
teaspoon salt
1 cup catsup
1
⁄
2
teaspoon thyme
1
⁄
2
cup tomato juice Non-stick cooking spray
1. To precook, position ribs in large shallow pan. Cover with 1 cup water. Cover pan with foil and bake in a
preheated 350°F (177°C) range oven for 1 hour.
2. While ribs are baking, prepare sauce by heating olive oil in medium saucepan over medium heat. Sauté
onion and garlic until soft, about 5 minutes.
3. Stir in remaining ingredients and simmer for 20 minutes, stirring occasionally. Set aside until ready to use.
4. Cut cooked ribs into sections of 2 or 3 ribs each, ending up with no more than 6 sections.
5. Spray Skewers, Drip Tray, Shaft and Tower with non-stick cooking spray.
6. Brush ribs thoroughly with sauce. Position each rib section on Skewer. Then position Skewers in Tower.
Position Drip Tray, Shaft and loaded Tower in Rotisserie. Cover.
7. Cook on High using the Meat setting with the center element on for 30 minutes. Carefully remove
Skewers before serving. Pass remaining sauce when serving.
Makes: 2-3 servings.
Honey-Ginger Chicken
1
⁄
4
cup honey 1 tablespoon chopped fresh ginger
2 tablespoons sesame seeds Non-stick cooking spray
2 tablespoons soy sauce 1 whole chicken, about 3
1
⁄
2
pounds (1.58 kg)
1. Combine honey, sesame seeds, soy sauce and ginger in small bowl and mix well.
2. Spray Drip Tray, Shaft and Tower with non-stick cooking spray.
3. Position chicken on Tower. Brush with honey-ginger sauce.
4. Position Drip Tray, Shaft and loaded Tower in Rotisserie. Cover.
5. Cook on High using the Poultry setting with the center element on for about 30 minutes.
6. Pour remaining honey-ginger sauce over chicken. Cook 10 minutes longer, or until chicken is well done.
Makes: 1 whole chicken.
Recipes