Citrus-Basted Chicken - Oster 4781 User Manual With Recipes

Rinse chicken in cold running water. Drain, pat inside and
out dry with paper towel. Place orange and lemon slices
inside chicken.
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.
Combine 1/4 cup orange juice, 1 Tbsp. lemon juice and lime
juice. Brush one-third of mixture over chicken. Reserve
remaining mixture.
Close rotisserie door. Plug in, be certain unit rotates freely.
Cook until juices run clear and thermometer inserted in
breast registers 185°F/85°C (approximately 60 to 65
minutes). Brush with remaining mixture during last
15 minutes of cooking.
Meanwhile, combine 1/2 cup orange juice, 2 Tbsp. lemon
juice, honey and cornstarch in a small saucepan. Cook over
medium heat until boiling. Cook 2 minutes, stirring
constantly until thickened and clear. Serve as sauce with
chicken.
Open rotisserie door. Grasp end of spit and basket with pot
holders and place on a heatproof work surface. Remove
chicken to warm platter to serve. Refrigerate leftovers.
12
C -B
ITRUS
1 whole chicken (broiler-fryer) (3 to 3-1/2 lbs.)
1 orange, halved, cut into slices
1 lemon, halved, cut into slices
3/4 cup orange juice, divided
3 Tbsp. lemon juice, divided
1 Tbsp. lime juice
2 Tbsp. honey
1 tsp. cornstarch
C
ASTED HICKEN
4 Servings