Citrus-Basted Chicken - Sunbeam 4780 Instruction Book

Rinse chicken in cold running water. Drain, pat dry inside and out with paper towel.
Combine oil and seasonings. Rub skin evenly with this mixture.
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 freefy. Cook until juices run
clear and thermometer inserted in breast registers 185°F (approximately 60 to 65 min-
utes).
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 left-
overs.

CITRUS-BASTED CHICKEN

4 servings
1 whole Tyson Holly Farms Fresh Young Chicken (broiler-fryer) (3 to 3 l/2 Ibs.)
1 orange, halved, cut into slices
1 lemon, halved, cut into slices
3/4 cup orange juice, divided
3 tablespoons lemon juice, divided
1 tablespoon lime juice
2 tablespoons honey
1 teaspoon cornstarch
Rinse chicken in cold running water. Drain, pat dry inside and out 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 cup orange juice, 1 tablespoon lemon juice, and lime juice. Brush
one-third of mixture over chicken. Reserve remaining mixture.
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