Sunbeam BT7000 manual Rotisserie continued, Rotisserie Chicken, 1 1.5 whole chicken

Rotisserie (continued)

Rotisserie Chicken	Serves: 4
1 1.5 whole chicken
2 cups fresh white bread crumbs
7 fresh sage leaves, chopped

1egg

1onion, finely chopped 50g butter, softened Kitchen twine

5 sprigs fresh rosemary

5 sprigs fresh thyme

2 tablespoons olive oil

Salt and freshly ground black pepper, to taste Freshly chopped parsley, to serve

1.Rinse chicken under cold water, remove giblets. Pat dry.

2.In a bowl combine bread crumbs, sage, egg and onion. Season with salt and pepper. Press bread mixture into chicken cavity.

3.Gently work butter under the skin of the chicken, making sure not to tear the skin.

4.Using kitchen twine, truss the chicken wings and drumsticks to the body of the chicken.

5.Finely chop rosemary and thyme leaves. In a bowl combine rosemary, thyme and oil. Gently rub over the skin, season generously with salt and pepper.

6.To assemble chicken on rotisserie, place one of the spikes onto the rotisserie rod about 6-7cm towards the squared off end of the rod. Lock in place with the thumbscrew.

7.Insert the rod evenly through the chicken; place the other spike onto the other end of rod. Spear the spikes into the chicken on either side so that they hold the chicken securely in place. Secure spikes with thumbscrews.

8.Preheat oven to 210°C using the BAKE setting. Place baking pan on the lower shelf to catch any drips.

9.Insert rotisserie rod into the compact oven using the rotisserie handle. Switch to ROTISSERIE setting. Cook for 1 hour and 20 minutes or until cooked. Set aside to rest for 10 minutes. Sprinkle chicken with parsley before serving.

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