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Barbecue Chicken
4 servings
INGREDIENTS
1 4 lb whole chicken
1 teaspoon peanut oil
1 tablespoon kosher salt
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon sugar
1/4 teaspoon fresh ground white pepper
butchers twine
METHOD
1 Wash the chicken well. Pat dry with a paper towel.
2 Rub the chicken well with Peanut oil, top and bottom.
3 Combine all the spices in a small bowl, rub the chicken well with
the spices.
4 Tuck the tips of the wings under the chicken.
5 Tie the legs together securely with butchers twine.
6 Attach the chicken to the rotisserie spit. Place the chicken in the
very center of the spit, insert the rotisserie forks into each end of
the chicken, tighten the screw till the fork cannot move. Place the
spit into convection oven. Turn oven to max and set function dial to
rotisserie. Set timer for 80 minutes.
7 When the timer goes off, remove the chicken with the rotisserie
removal tool. Place chicken on the platter and let rest for 10 minutes
before carving.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
Chocolate Chip Cookies
12 servings
INGREDIENTS
1 cup walnut or pecans
1 3/4 cups cake flour
1/2 teaspoon salt
6 ounces unsalted butter, at room temperature
3/4 cup brown sugar
1/2 cup sugar
1/2 teaspoon baking soda
2 teaspoons warm water
1 egg
1 teaspoon vanilla
1 cup chocolate chips
METHOD
1 Preheat oven to 375° on bake function.
2 Arrange the nuts on the baking tray and toast for 10 minutes, turning
occasionally. Cool and chop coarsely. Set aside.
3 Sift together the flour and salt. Set aside.
4 In an electric mixer, cream the butter until light and fluffy. On low
speed, gradually add the brown and white sugars. Increase speed
and beat until well combined.
5 In a cup or a small bowl, dissolve the baking soda in the warm water
and pour into the mixture. Add the egg and vanilla and mix until
blended. With the motor off, sprinkle the nuts, chocolate chips and,
last of all, the flour around the blade. On low to medium speed, mix
just until the flour is incorporated.
6 Turn out of the bowl, wrap in plastic wrap, and chill until firm. With
lightly floured hands, shape the dough into 12 equal balls, about 3
ounces each, and arrange on the parchment-lined baking trays, 3
inches apart. Flatten each ball slightly and bake 16 minutes or until
golden brown. Let the cookies cool slightly on the baking tray, then
transfer to a rack to finish cooling.
Recipe courtesy Wolfgang Puck, Adventures in the Kitchen (Random
House, 1991)
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