Elite ERO-2008N Use and Care Manual download pdf (Page 14)

RECIPES (cont.) Chicken [For Oven Roast or Rotisserie]

- Truss chicken or tie drumsticks together. Spread mixture onto chicken

thoroughly. Reserve leftover mixture for later use. Cover and refrigerate

overnight.

- Place chicken into oven and set heat selection according to Roasting or

Rotisserie. Roast for 1- 1½ hour.

- Take reserved mixture and place in a saucepan. Bring to a boil and keep

warm over low heat.

- Serve mixture as the sauce with the chicken.

BALSAMIC CHICKEN

1/3 Cup Olive Oil 1/3 Cup Balsamic Vinegar

1 Tbsp. Dried rosemary ½ Tsp. Red pepper flakes

1 clove garlic, minced 1 Whole chicken (4 lbs.)

1 Green bell pepper, sliced 1 Red bell pepper, sliced.

1 Small red onion, quartered 3 Carrots cut into 1” pieces.

1 Small eggplant cut into 1” pieces.

- In small bowl, combine olive oil, balsamic vinegar, rosemary, red pepper

flakes and garlic.

- Truss chicken or tie drumsticks together. Marinate chicken in mixture for a

half hour.

- Reserve the mixture.

- Place chicken into oven.

- Set heat selection according to Roasting or Rotisserie.

- Roast for 1-1½ hour.

- Add the vegetables into reserved mixture and toss to coat evenly. Place

vegetables in roasting basket and roast in Oven when chicken is done and

removed. Cook for 15-20 minutes or until edges brown.

- Serve together hot with chicken.

SPICY CUBAN ROTISSERIE CHICKEN

1 large whole chicken (4 lbs.) 2 Tsp. Dried oregano

1 Tsp. Salt & pepper ¼ Cup fresh lime juice

1 Tsp. Ground cumin 3 Tbsp. Olive Oil

1 Shallot, minced ¼ Tsp. Pepper lime slices

2 Large garlic cloves Minced Cilantro sprigs

1 Tsp. Grated Lime peel

- Truss chicken or tie drumsticks together. In large bowl, mix lime juice, olive

oil, shallot, garlic, lime peel, oregano, salt, cumin and pepper together.

- Cover chicken with this mixture, make sure to coat evenly. Cover chicken

and refrigerate overnight.

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Elite ERO-2008N Use and Care Manual Page 14