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ROASTING RECIPES

Whole Roast

Place the whole piece of meat directly on the low rack, with the fatty portion facing the

top. Rub seasoning all over the surface as desired. Insert meat thermometer into the

middle thick part without hitting bone. The temperature for turbo-roasting is generally

50°F less than in a regular oven or conventional roasting. The juices are sealed in and

there is no need to baste. Cooking time depends on the type of roast and size.

Roasted Whole Chicken

Wash the chicken inside and out and rub it with any desired spices or condiments. Let

seasonings penetrate the chicken for a few hours (preferably overnight in the

refrigerator) before roasting. Line the bottom of the glass bowl with aluminum foil to

catch drippings. Roast at 400°F for about 10 minutes per lb. For a crispy skin, increase

the temperature to broil, 475°F, for an additional 5-10 minutes.

Stuffed Whole Chicken

Clean a 5 lb. chicken and pat dry before seasoning. Stuff with desired mixture and rub

outside with your favorite spices. Roast with breast part up on low rack without a pan.

Cook at 400°F for 15 minutes per pound to ensure that stuffing is done.

Roast Cornish Hens

With this smaller poultry, 3 whole pieces can be roasted directly, seated on the low rack.

Season as desired and roast for 25-30 minutes at 375°F.

Gourmet Stuffed Cornish Hen

Follow above Cornish hen recipe. Before roasting, stuff Cornish hen with rice and

stuffing recipe below:

1 cup of rice

2 tsp. of butter

1 tsp. of garlic salt

1/8 tsp. of black pepper

½ cup of white or sherry wine

1 cup of water

Diced chestnuts or almonds

Minced onions

Celery

On the stove, fry rice in butter until golden brown. Add onions, garlic salt and black

pepper.

Add chestnuts or almonds, celery and wine, then, add water and let simmer for 30

minutes or until the rice is tender, but not overcooked.

Stuff the hen and bake for 20-25 minutes at 375°F.