Ingredients

• 2 Cornish hens (or one 3 pound chicken)
• 1/4 cup salt
• 3 tablespoons brown sugar
• 2 tablespoons white pepper
• 1 tablespoon garlic salt
• 1 tablespoon paprika (Hot Hungarian best)
• 1 tablespoon chili powder
• 1 teaspoon red pepper
• 1 teaspoon granulated sugar
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• 1 teaspoon grated lemon zest
• 3 cups apple juice
• 1 cup vegetable oil
• 1/2 cup Worcestershire sauce
• 1/2 cup cider vinegar

Instructions

1. For a G.E. Countertop Oven with Rotisserie:.

2. 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.

3. Warning: Do Not reuse leftover rub or marinade after it has been applied to meat or poultry; it may contain harmful bacteria.

4. Use a baking twine to secure the bird(s) legs and wings to keep from flopping around as the rotisserie is turning.

5. Position a rotisserie fork at the opposite end of the spit from where the point is located and secure into position using the thumbscrews.

6. Thread the spit through the bird(s) cavity and secure the fork into the meat of the bird.

7. Place the second fork onto the spit and secure into the meat.

8. Insert the pointed end of the spit into the rotisserie motor and the other end into the support.

9. Place the drip pan in the oven in the lowest position to catch the drippings.

10. 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.

11. For the mop:.

12. Mix all ingredients in a pot, and heat over med/low for 20 minutes.

13. Let the mop cool before placing in a sprayer.

14. Moisten the birds by spraying the mop onto them about every 20 to 30 minutes during cooking.

15. Birds are done when juices run clear and the legs separate from the birds easily.