Sunbeam Convection Pizza Bake & Grill BT7000 Instruction Booklet page 23

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