Broth-Basted Chicken; Apricot Glazed Cornish Hens - Sunbeam 4780 Instruction Book

BROTH-BASTED CHICKEN

4 servings
1 whole Tyson Holly Farms Fresh Young Chicken (broiler-fryer) (3 to 3 l/2 Ibs.)
2 whole carrots, peeled, cut in 2-inch lengths
2 ribs celery, cut in two-inch lengths
1 small onion, peeled, cut in chunks
1 cup double-strength chicken-broth
Rinse chicken in cold running water. Drain, pat dry inside and out with paper towel.
Combine carrots, celery, onion and broth in small saucepan. Cook over medium heat
until boiling; cook 5 minutes or until vegetables are tender. With slotted spoon, remove
vegetables and place inside whole chicken. Reserve broth for basting.
Spray inside of rotisserie basket with nonstick vegetable cooking spray; place on spit
and fit unit on hub of drip tray. Center chicken on spit with wings downward, legs
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 60 to 65 minutes).
Brush with reserved broth every 10 minutes; discard any remaining broth.
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.

APRICOT GLAZED CORNISH HENS

2 servings
2
Tyson Rock Cornish game hens (3 l/2 to 4 Ibs. for two)
l/2 cup apricot preserves
2 tablespoons vinegar
1 tablespoon soy sauce
If frozen, place hens in refrigerator 24 hours to defrost or use microwave.
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