Just received a Ronco Rotisserie, and have a 6 pound Hen, any one have a good recipe for a beginner?

Question

Would like flavorful up to spicy!!!

Answer 1

First, check the weight limit. Mine will only handle a 4 # chicken. Here's my absolute favorite rub:
2t. salt; 1t paprika; 1/2 t onion powder; 1/2t thyme; 1t pepper; 1/4 to 1/2 t cayenne pepper; 1/2 t garlic powder.
Rub generously on outside of chicken and in cavities. Cook per instructions.

I hope you love YOURS as much as I love MINE--chicken is heavenly from it!

Answer 2

Did it come with the flavor injector?

Either way, make up a melted butter with garlic, cajun and salt and pepper and rub that under the skin and on top of the bird. Put the bird on the spit, put it in the rotisserie, close the door and turn it on!

I haven't used mine in a while, but you got me thinking I have a couple Cornish hens in the freezer...

Answer 3

I have the ronco and its wonderful.For a quick recipe all you need is butter or olive oil to rub the bird with that helps crisp up the skin and herbs..I used like sage and rosemary..if you are using fresh then put them under the skin if dried the rub on the body.Then i used 2 garlic heads cut in half and shoved in the cavity and one lemon..Stuffed in the cavity.Then truss the bid and put on the skewer and let it rip.

Answer 4

2 cornish hens
MARINADE:
2 cups plain nonfat yogurt
6 cloves garlic -- smashed and minced
8 large scallions with 1.5-inch of greens -- minced
1 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon ground allspice
2 teaspoons hot hungarian or spanish paprika
2 teaspoons coarse salt
2 tablespoons canola oil
1 cup ground blanched almonds or pistachios
(avaliable unsalted in middle eastern
markets)

1. Rinse and clean the hens, patting them dry with paper towels inside and
out. Put each one in a plastic bag. In a medium mixing bowl, combine the
marinade ingredients thoroughly and add half of marinade to each hen. Twist
each bag closed and squeeze the marinade around the hen to coat it
completely. Leave the hens to marinate in the refrigerator for at least 2 to
3 hours, preferably overnight.

2. Remove the hens from their bags and discard the excess marinade. Dust the
hens with the nuts and secure them to the spit of an elelectric rotisserie.
Roast for about 45 minutes or until and instant-read thermometer registers
170 degrees at the base of the thigh. If you don't have a meat thermometer,
test to be certain the juices run clear.

Answer 5

love rotisserie chicken just sprinkle paparika and cayenne on it with pepper garlic and parsley add a light chicken broth to it as well put in rotisserie and continusly add the flavor on and off till its done to keep it moist and flavor full

Answer 6

Stick the forks in both ends, season the bird, put it in the unit and let it do it's thing.