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R E C I P E S
GARLIC LOVERS' CHICKEN
4 servings
1 whole Tyson Holly Farms Fresh Young Chicken (broiler-fryer) (3 to 3 l/2 Ibs.)
3 heads garlic, peeled (about 35 garlic cloves)
1 cup chicken broth
Rinse chicken in cold running water. Drain, pat dry inside and out with paper towel.
Combine garlic and broth in small saucepan. Bring to a boiling; 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 (approximately 60 to,
65 minutes). Brush with reserved broth every IO minutes; discard any remaining broth.
Open rotisserie door. Grasp end of spit and basket with pat holders and place on a
heatproof work surface. Remove chicken to a warm platter to serve. Refrigerate left-
overs.
HERB-RUBBED SAVORY CHICKEN
4 servings
1 whole Tyson Holly Farms Fresh Young Chicken (broiler-fryer) (3 to 3 l/2 Ibs.)
l/4 cup vegetable oil
teaspoon dried basil
l/2 teaspoon dried oregano
l/2 teaspoon dried sage
teaspoon dried thyme leaves
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