Well I picked up the Platinum 5000, chicken came out good, looking for
good recipes to try on my next chicken. and Cindi was saying about her
meatloaf, what was the recipe and did you do it with the rack, and how
about baking potatoes, one of my favorites when I go out to eat with a
nice crunchy skin, can they be done in the Ronco!

thanks
Chet

chet > wrote in :

> Well I picked up the Platinum 5000, chicken came out good, looking for
> good recipes to try on my next chicken. and Cindi was saying about her
> meatloaf, what was the recipe and did you do it with the rack, and how
> about baking potatoes, one of my favorites when I go out to eat with a
> nice crunchy skin, can they be done in the Ronco!
>
> thanks
> Chet
>

My rotisserie is an old Farberware model I inherited from an aged aunt. I
love it. Here is one chicken recipe I use regularly.

8<------------------------
1 4-5 lb. chicken
Salt and pepper
1½ lemons
¼ cup honey
¼ cup mustard (dijon with seeds is best)

Plug in the spit to heat up.

Season it inside and out with salt and pepper, then cut the lemons into
quarters and place them in the body.

Place your honey jar in a pot of water with the lid off and heat the
water until the honey flows freely.

Measure your honey into a small bowl and mix in the mustard well.

Place the chicken on the spit, securing the open end so the lemons don't
fall out, and set it to turning as low over the heat as it will go
without touching the element. This matters if you have an old Farberware,
but not on your Ronco model.

Using a small brush, baste the chicken with the honey-mustard mixture
every 15 minutes until it is all gone. You should not use too much at
once, or it will just fall off into the tray below; you want to use
several thin coats.

Check the temperature of the chicken--it takes about 1½ hours to cook,
but this will vary with the size of the chicken and how long before
cooking you took it out of the refrigerator. Take the chicken off the
spit and rest it on a carving board.

Remove the lemon and carve the chicken.

This is really good cold as a picnic dish.
8<------------------------

Mark.
--
While I'll admit that anyone can make a mistake once, to go on making
the same lethal errors century after century seems to me nothing short
of deliberate.--V.

On Thu, 14 Jun 2007 16:59:58 GMT, "Mark P. Nelson"
> wrote:

>chet > wrote in :
>
>> Well I picked up the Platinum 5000, chicken came out good, looking for
>> good recipes to try on my next chicken. and Cindi was saying about her
>> meatloaf, what was the recipe and did you do it with the rack, and how
>> about baking potatoes, one of my favorites when I go out to eat with a
>> nice crunchy skin, can they be done in the Ronco!
>>
>> thanks
>> Chet
>>
>
>My rotisserie is an old Farberware model I inherited from an aged aunt. I
>love it. Here is one chicken recipe I use regularly.
>

<recipe snipped>

i have a farberware open hearth, too. it does do nice chicken. i
wish it was hotter for steaks, though.

your pal,
blake

blake murphy > wrote in
:

> On Thu, 14 Jun 2007 16:59:58 GMT, "Mark P. Nelson"
> > wrote:
>
> i have a farberware open hearth, too. it does do nice chicken. i
> wish it was hotter for steaks, though.
>
> your pal,
> blake
>

I know what you mean; you really can't do a steak on it, though it is fine
for a piece of flank or a prime rib.

Best,
Mark.
--
While I'll admit that anyone can make a mistake once, to go on making
the same lethal errors century after century seems to me nothing short
of deliberate.--V.