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    You are in: Home / Cookbooks / Rotisserie Recipes
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    52 recipes in

    Rotisserie Recipes

    For my Showtime 4000 Rotisserie
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    Can't have too many of these. This has some different ingredients and a long marination time. Thought I'd post it just because I really like it. It's from the California Chicken Council and is the 2005 Grand Prize Winner: Chicken with an Ethnic Twist Category, submitted by Aaron J. Page, Toluca Lake, CA I like it better on the rotisserie than in the oven, though. Just seems like the whole bird browns and crisps so much better.

    Recipe #185199

    This recipe comes from the Better Homes and Gardens 'so good with FRUIT' cookbook, & was originally meant to be roasted on a spit, over charcoal. I've adapted it for oven cooking since I have no spit! The finished roast should have a crisp jacket of peanut & apple butters with a tangy orange accent.

    Recipe #209690

    Recipe #182302

    3 Reviews |  By DDW

    Since everyone seems to be doing the brining thing, I thought you all might like this roast. I got the recipe several years ago on the FoodTV network - can't remember which show. The low temp isn't a typo - it cooks at 250 degrees. The flavor and taste are exceptional. Great for a Sunday dinner with garlic mashed potatoes and Sauerkraut with Apples #53036 - this recipe came from the same show. Hope you enjoy - it's a favorite of ours.

    Recipe #81886

    This is a flavorful and moist chicken that is super easy to prepare. The sweet flavor of the subtly apple-scented chicken is marvelous, and the crispy sweet skin has a wonderful tang. I made the chicken in a Rotisserie oven but it can easily be made in a shallow roasting pan in the oven. If you are using a larger roasting chicken, adjust the oven time per pound.

    Recipe #164910

    This is a simple recipe you may grill on the barbeque or broil in the oven! Adapted from BBQ Club.

    Recipe #207841

    A mild rub with a flavorful finish on pork or beef.

    Recipe #187021

    This is better than you can get at any Broasted Grocery Store!

    Recipe #110083

    Easy and delicious. We love this on the grill or made in the oven during winter.

    Recipe #175315

    I promise this is an exact to Boston Market's Sweet Garlic Rotisiree Chicken!

    Recipe #202461

    I have a George Foreman rotisserie and love the way everything comes out of it. This recipe makes the chicken juicy and skin crispy. Does not include marinade time.

    Recipe #152116

    What a fun way to have 2 of the best things around, chicken and Caesar salad, all on a stick!! COOKS NOTES: Cooking time includes 1 hour to marinate. Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: United States of America.

    Recipe #166287

    Light summer fare. especially good when the oregano is abundant in your garden. From the Amalfi region of Italy.

    Recipe #194517

    3 Reviews |  By Tish

    Posted in response to a request for rotisserie recipes. This is a mainstay for rotisserie use. It turns out wonderfully crusted and juicy

    Recipe #46472

    4 Reviews |  By Rita~

    Whole juicy chicken just like you get at the deli counter.

    Recipe #184745

    This is even better than the whole chickens that you purchase at the deli, I have made this many times on my indoor and outdoor rotisserie --- this is one recipe I use margarine the butter tends to burn when cooking, you could also use 1/2 cup oil if desired and omit the margarine, I find that it is best to use 1/4 cup of of each --- I strongly advise you to make two chickens you will be eating one chicken just yourself these are THAT delicious, I always make two sometimes even three! ---this also works well using a large 6-7 pound roasting chicken, or a smaller size turkey, make certain that your turkey is completely thawed before cooking, cooking time will need to be increased for a larger chicken or a small turkey ---another way I have done this chicken is to rub 2 teaspoons seasoned salt all over the chicken and sprinkle inside the cavity as well, place the chicken a shallow dish, cover tightly with plastic wrap and refrigerate for 24 hours, prepare the oil/margarine mixture as stated only omit the seasoned salt in it. You will love this! :)

    Recipe #211614

    As with any cut of beef it is important to allow the meat to come down to room temperature this will relax the meat fibers to create a more juicy tender roast, you should figure on about 1 hour per bone sitting time, so plan well ahead don't even think about cooking the roast or any beef roast or steak from a cold stage! --- since salt tends to draw out the moisture from the meat I would not recommend using any salt while cooking you may always add some after cooking --- for the very best results you will need an instant-read meat thermometer for this -- you may adjust the seasoning amounts if desired and you may completely omit the fresh garlic cloves and just season with garlic powder ----- NOTE for more tips on the perfect prime rib see my recipe#82023

    Recipe #312875

    When I was a kid our butcher sometimes had a thing called "City Chicken", which was pork cubes threaded on bamboo skewers to be breaded and fried like fried chicken. I haven't seen that in years. But butcher-pack, boneless, pork loin is always cheap at Sam's Club so here's how I adapted a modern, lighter, healthier favorite for chicken to use on "the other white meat."

    Recipe #215759

    One day I was making this marinade and wondered how it would work if injected. It was perfect! The marinade has endless variations. I like to add roasted garlic and whirl in a blender or processor. Be sure to strain it before injecting if you do this.

    Recipe #271941

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