Herb-Rubbed Savory Chicken - Oster 4781 Manual Del Usuario

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H
Rinse chicken in cold running water. Drain, pat inside
and out dry 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 freely. Cook until juices run clear and
thermometer inserted in breast registers 185°F/85°C
(approximately 60 to 65 minutes).
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.
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ERB UBBED
1 whole chicken (broiler-fryer) (3 to 3-1/2 lbs.)
1/4 cup vegetable oil
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. dried sage
1/2 tsp. dried thyme leaves
S
AVORY
4 Servings
C
HICKEN
11