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For a G.E. Countertop Oven with Rotisserie:.
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Combine all the ingredients of the rub. Use on poultry: lightly brush bird with olive oil, then rub spice mixture over and under the skin. Let marinade for up to 12 hours.
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Warning: Do Not reuse leftover rub or marinade after it has been applied to meat or poultry; it may contain harmful bacteria.
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Use a baking twine to secure the bird(s) legs and wings to keep from flopping around as the rotisserie is turning.
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Position a rotisserie fork at the opposite end of the spit from where the point is located and secure into position using the thumbscrews.
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Thread the spit through the bird(s) cavity and secure the fork into the meat of the bird.
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Place the second fork onto the spit and secure into the meat.
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Insert the pointed end of the spit into the rotisserie motor and the other end into the support.
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Place the drip pan in the oven in the lowest position to catch the drippings.
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Turn the timer to the Stay on position (I set mine to 60 minutes then to 30 minutes so I have to check on the birds). Allow to cook for 1 1/2 to 2 hours.
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For the mop:.
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Mix all ingredients in a pot, and heat over med/low for 20 minutes.
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Let the mop cool before placing in a sprayer.
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Moisten the birds by spraying the mop onto them about every 20 to 30 minutes during cooking.
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Birds are done when juices run clear and the legs separate from the birds easily.
