Oster 4783 Cookbook page 20

Rinse defrosted hens in cold running water. Drain, pat dry inside and out with paper
towel.
Combine preserves, vinegar and soy sauce. Divide sauce in half.
Spray inside of rotisserie-basket with nonstick vegetable coating spray; place on spit and
fit unit on hub of drip tray. Center one hen on spit with wings downward; center second
hen on spit with wings upward.
Close rotisserie door. Plug in; be certain unit rotates freely. Cook until juices run clear
and thermometer inserted in breast registers 185°F (approximately 55 to 60 minutes).
Brush hens with half of sauce during last 10 minutes of cooking.
Open rotisserie door. Grasp end of spit and basket with pot holders and place on a
heatproof work surface. Remove hens to a warm platter to serve. Heat the reserved half
of sauce and serve with hens. Refrigerate leftovers.
TANGY BBQ GLAZED CORNISH HENS
2 servings
2 Tyson Rock Cornish game hens (3 l/2 to 4 Ibs. for two)
1 cup red wine
l/2 cup catsup
2 tablespoons Dijon mustard
2 tablespoons sugar
2 teaspoons cornstarch
If frozen, place hens in refrigerator 24 hours to defrost or use microwave.
Rinse defrosted hens in cold running water. Drain, pat dry inside and out with paper
towel. Place two 36-inch lengths on flat work surface.
Combine wine, catsup, mustard, sugar and cornstarch in small saucepan. Cook over
medium heat until boiling, stirring constantly. Cook 2 minutes or until thickened. Use
l/2 cup of sauce for basting hens; reserveremaining sauce.
Spray inside of rotisserie basket with nonstick vegetable coating spray; place on spit and
fit unit on hub of drip tray. Center
hen on spit with wings upward.
on spit with Wings downward; center second;
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