Wolfgang Puck BTOBR0060 Bistro collection Manual page 12

Barbecue Chicken
4 servings
INGREDIENTS
1 4 lb whole chicken
1 teaspoon peanut oil
1 tablespoon kosher salt
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon sugar
1/4 teaspoon fresh ground white pepper
butchers twine
METHOD
1 Wash the chicken well. Pat dry with a paper towel.
2 Rub the chicken well with Peanut oil, top and bottom.
3 Combine all the spices in a small bowl, rub the chicken well with
the spices.
4 Tuck the tips of the wings under the chicken.
5 Tie the legs together securely with butchers twine.
6 Attach the chicken to the rotisserie spit. Place the chicken in the
very center of the spit, insert the rotisserie forks into each end of
the chicken, tighten the screw till the fork cannot move. Place the
spit into convection oven. Turn oven to max and set function dial to
rotisserie. Set timer for 80 minutes.
7 When the timer goes off, remove the chicken with the rotisserie
removal tool. Place chicken on the platter and let rest for 10 minutes
before carving.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
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Fennel Garlic Pork Roast
4 servings
INGREDIENTS
3 pounds pork loin, rib end, ready to cook and trussed
2 tablespoons Dijon mustard
6 cloves garlic, chopped
1 tablespoon kosher salt
1 tablespoon pepper blend or fresh cracked pepper
1 tablespoon fennel seeds
1 teaspoon crushed red pepper (optional)
METHOD
1 Rinse the roast and pat dry with paper towels.
2 Place roast on a platter, rub entire roast with Dijon mustard.
3 Combine the remaining ingredients. Press them firmly on
entire roast.
4 Insert the rotisserie spit through center of roast. Pierce each end of
roast with the rotisserie forks. When forks are secure in roast, tighten
the screws.
5 Insert rotisserie spit in oven. Set the temperature to max. Turn
function dial to rotisserie and the timer to 70 - 80 minutes.
6 When timer goes off, test the pork with a thermometer for a reading
of 170 degrees.
7 Remove roast from oven with rotisserie removal tool; let rest at least
10 minutes before carving.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
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