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Citrus Basted Chicken




Source of Recipe


from sunbeam com


List of Ingredients




1 whole chicken, 3 to 3 1/2 pounds
2 large oranges
2 medium lemons
1 small lime
2 tablespoons honey
1 teaspoon cornstarch, stirred with 1 tablespoon Cold water

Recipe



Rinse chicken in cold running water. Drain, pat dry inside and out with
paper towel. Slice one orange, one lemon and the lime in half. Cut half of
one orange, one lemon and the lime into slices. Squeeze juice from remaining
halves, combine and reserve. Place fruit slices inside chicken.
Spray inside of Sunbeam® Rotisserie basket with nonstick cooking 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.
Brush 1/3 of citrus-juice mixture over chicken. Reserve remaining
mixture. Close rotisserie door. Plug in Rotisserie and be certain it rotates
freely. Cook about 1 hour, until juices run clear and thermometer inserted
in breast registers 185°F.
While chicken is cooking, in a small saucepan, combine remaining citrus
juices and the honey. Cook and stir over medium heat. Stir cornstarch
mixture, then stir into saucepan. Cook 2 minutes, stirring constantly until
mixture is thickened and clear; keep warm.
When chicken is ready, open rotisserie door, and using oven mitts, grasp
end of spit and basket to remove. Place on a heatproof work surface. Remove
chicken from spit to warm platter to serve.
Makes 4 servings.