Cuisinart TOB-40 Spécifications télécharger pdf (Page 17)

Classic Herb-Roasted Chicken

A combination of dried and fresh herbs dress up this classic bird.

Makes 4 to 6 servings

1 tablespoon (15 ml) olive oil

1 teaspoon (5 ml) dried basil

1 teaspoon (5 ml) dried thyme

1 tablespoon (15 ml) chopped fresh rosemary

1 teaspoon (5 ml) kosher salt

1 teaspoon (5 ml) freshly ground black pepper

1 lemon, halved

1 whole chicken (3½ to 4 pounds) (1.6 kg-1.8 kg), rinsed

and patted dry

2 garlic cloves, smashed

1. Preheat oven on Convection Bake at 375°F (190 C) with the rack in the lower

position. Line the baking pan with parchment paper; reserve.

2. In a small bowl, combine the oil, herbs, salt and pepper to make a paste.

Set aside.

3. Squeeze the lemon halves all over the outside and inside of the chicken.

Stuff the chicken with the lemon halves and garlic cloves. Rub the herb

paste all over the skin of the chicken. Tie the chicken with butcher’s twine

and place on the prepared pan and into the oven.

4. Cook the chicken for 1 hour 15 minutes to 1 hour 20 minutes, or until juices

run clear when the thigh is pierced. Let the chicken rest for at least 5 to 10

minutes before carving.

Nutritional information per serving (based on 6 servings):

Calories 598 (65% from fat) • carb. 2g • pro. 50g • fat 42g • sat. fat 12g

• chol. 198mg • sod. 566mg • calc. 42mg • fiber 2g

Rosemary Garlic Lamb Chops

The simple marinade makes these chops tender and flavourful!

Makes 3 to 6 servings

1 pound (500 g) lamb loin chops (about 6), each ½- to ¾-inch

(1.25 cm-1.9 cm) thick

½ teaspoon (2 ml) kosher salt, divided

¼ teaspoon (1 ml) freshly ground black pepper

¼ teaspoon (1 ml) chili powder

2 fresh rosemary sprigs, each broken to release flavour

4 garlic cloves, crushed

1. Toss the lamb chops with ¼ teaspoon (1ml) of the salt, the pepper, chili

powder, rosemary and garlic. Refrigerate for at least one hour and up to

overnight.

2. When ready to cook remove chops from refrigerator and place on baking

tray fitted with the broiling rack. Preheat oven on Convection Bake at

450°F (230 C) with the rack in the upper position. Season chops with

remaining salt.

3. Once oven is preheated place lamb in oven and set timer to 5 to 7 minutes

depending on thickness of chops. Once time expires, set oven to Broil for 3

minutes. Lamb is medium rare when internal temperature is 130°F (55 C).

4. Allow lamb to rest about 5 minutes before serving.

Nutritional information per serving (based on 6 servings):

Calories 181 (53% from fat) • carb. 1g • pro. 20g • fat 10g ∙•sat. fat 5g

• chol. 6mg • sod. 247mg • calc. 16mg • fiber 0g

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Cuisinart TOB-40 Spécifications Page 17

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