Tabla de contenido
Recipes
Rinse chicken in cold running water. Drain, pat
inside and out dry with paper towel.
Combine garlic and broth in small saucepan.
Bring to a boil; cook 5 minutes. With slotted spoon,
remove garlic and place inside whole chicken.
Reserve broth for basting.
Spray inside of rotisserie basket with nonstick vegetable
coating spray; place chicken on the spit and screw spit
into the basket. Center chicken on spit with wings
downward, legs upward. Place basket with chicken
inside the rotisserie.
Close the rotisserie door. Plug in, be certain unit
rotates freely. Cook until juices run clear and internal
thermometer inserted in the breast reads 185°F/85°C
(approximately 60 to 65 minutes). Brush with reserved
broth every 10 minutes; discard any remaining broth.
Open the rotisserie door. Grasp end of spit and basket
with pot holders and place on a heatproof work surface.
Remove chicken to a warm platter to serve. Refrigerate
leftovers.
10
G
ARLIC
1 whole chicken (broiler-fryer) (3 to 3-1/2 lbs.)
3 heads garlic, peeled (about 35 garlic cloves)
1 cup chicken broth
L
' C
OVERS
4 Servings
HICKEN
Tabla de contenido
