Oster 4783 Cookbook page 23

Rinse chicken in cold running water. Drain, pat dry with paper towel.
Combine wine, mustard, tarragon and salt for sauce.
Spray inside of rotisserie basket with nonstick vegetable cooking spray; skewer on spit
and fit unit on hub of drip tray.
Arrange chicken upright, skin side out, around outer edge of rotisserie basket. Brush
chicken with sauce.
Close rotisserie door. Plug in, be certain unit rotates freely. Cook until juices run clear
and thermometer inserted in thigh registers 185°F (approximately 45 to 50 minutes).
Brush with sauce every 10 minutes during cooking.
Open 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.
4 servings
4 Fresh Tyson Holly Farms bone-in split chicken breasts (about 2 Ibs.)
1 package (1 l/4 ounces) taco seasoning mix
Rinse chicken in cold running water. Drain, pat dry with paper towel. Rub chicken
evenly with seasoning mix to coat.
Spray inside of rotisserie basket with nonstick vegetable cooking spray. Arrange chicken
upright, meaty side out, around outer edge of rotisserie basket.
Close rotisserie door. Plug in, be certain unit rotates freely. Cook until juices run clear
and thermometer inserted in breasts registers
Open 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.
Paae 21
40 to 45 minutes).