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Crispy grilled chicken
Preparation time: about 70 minutes
Ingredients:
1 chicken (about 1 kg), 1 tsp salt, 1 tsp
paprika, 2 TBSP oil
Make a marinade from the salt, paprika
and oil and brush the marinade on the
chicken. Insert the rotary spit through
the chicken and fasten the two clips. Tie
any parts which stick out, such as wings,
etc., with kitchen string. Hang the rotary
spit in the appliance. Grill the chicken
about 60 minutes at 250 °C with top
and bottom heat.
Partridge
Preparation time: 45 minutes
Ingredients:
2 partridges (500 g each), 400 g sausa-
ge meat, 100 g lean smoked bacon, 1/4 l
meat broth, 1/8 l dark beer, 2 TBSP dark
sauce thickener
Preparation:
Fill the partridges with the sausage meat
and sew up. Tie the wings and legs toge-
ther with the bacon to the body. Insert
the rotary spit through the chicken and
fasten the two clips. Tie any parts which
stick out, such as wings, etc., with kit-
chen string. Hang the rotary spit in the
appliance. Grill the chicken about 45
minutes at 250 °C with top and bottom
heat. Mix the pan juices with the sauce
thickener in a pot on the oven and bring
to a boil. Stir in the beer and remove
from heat.
Rolled roast of turkey
Preparation time: about 70 minutes
Ingredients:
700 g rolled turkey roast, 1 tsp salt,
1 crushed garlic clove, 1 tsp vinegar,
1 TBSP oil, 1/4 tsp pepper, 150 g smo-
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ked bacon, sliced, 1/8 l dry red wine,
1/4 l hot water, 100 g sour cream
Preparation:
Mix the salt, garlic, vinegar and pepper
with the oil and brush on the roast.
Wrap the smoked bacon slices around
the roast and tie with kitchen string.
Insert the rotary spit through the chicken
and fasten the two clips. Hang the ro-
tary spit in the appliance. Grill about 60
minutes at 250 °C with top and bottom
heat. During this time, juices from the
roast will collect in the drip pan. When
the roast has finished cooking pull out
the drip pan and pour the pan juices into
a pot. Then reinsert the drip pan. Heat
the pan juices on the stove (do not boil),
then stir in the wine and sour cream.
Remove the string and bacon from the
roast, slice and serve with the gravy.
Roast duck
Preparation time: 3 hours
Ingredients for 8 servings:
1 duck (about 1.8 kg), salt, 1 tsp pep-
per, 1/8 l dark beer, 1/8 l red wine, 1 tsp
corn starch, dissolved in a little water
Preparation:
Wash the duck and trim any excess fat.
Stuff the duck as desired and sew up.
Tie the wings to the body with kitchen
string. Mix the salt and pepper with the
beer and brush on the duck. If the duck
is not stuffed, season inside as well.
Pierce the fatty skin several times with
a fork. Fasten the duck on the rotary
spit and hang in the oven. Grill about
2.5 hours at 250 °C with top and bottom
heat. When it is finished cooking, switch
off the oven but leave the duck in the
oven to keep it warm. Remove the pan
juices from the drip pan and bring to a
boil with the wine. Blend the corn starch
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