The rotisserie produces delicious chicken. Yes, it does require trussing but since it's rotating it's self-basting and wonderfully moist. The other way to do chicken that's a bit less messier and also delicious is to use the rack on the lowest runner with the drip tray underneath. Make sure the chicken is patted dry -- I rub it with some olive oil and herbs or spices. Put it in the center directly on the oven rack and use autoroast at 400 for 1 hour 10 to 15 minutes. No need to truss though doing so will give the cooked chicken a better appearance (not always necessary) and may make it easier to handle. If you like the chicken on the stand this one should be even easier.

Here are a few dishes that require no effort once assembled. Chicken Enchiladas - Marilyn 2 chicken breast season, grill, rest and slice 8 ounces green chili salsa 1 Cup shredded Jack cheese 1 Cup shredded Mexican cheese 1 1/2 to 2 cups heavy whipping cream 4 to 6 flour tortillas (white or whole wheat) Pour 1/2 cup cream into a shallow bowl. Dip each tortilla in cream then place in a baking dish. Place chicken then salsa into tortilla and sprinkle with cheese; roll, lay seam side down in dish. Pour cream from dipping over tortillas along with up to 1 additional cup of cream and sprinkle with remaining cheese. Bake at 350 for 25 mins. ,until bubbly. Wait at least 5 minutes before serving. SHEPHERD'S PIE (Woodie) 2 pounds ground beef 1 tablespoon oil 2 onions, finely chopped 2 carrots, finely chopped 2 celery stalks, finely chopped 2 garlic cloves, minced Pinch thyme Dash Tamari Sauce (I would omit) Dash Worcestershire Sauce 1 tablespoon tomato paste 1 tablespoon flour 1 cup beef broth 2 cups cooked mixed vegetables (leftover or frozen) 5 potatoes and 2 garlic cloves, boiled and mashed with butter and milk 1 tablespoon butter Brown meat in oil and drain. Stir in onions, carrots, celery, garlic and thyme and cook 5 minutes. Stir in tomato paste, flour and broth, Tamari and Worcestershire. Add cooked vegetables. Transfer to casserole dish. Top with mashed potatoes and dot with butter. Bake at 350 degrees for 30 minutes. Salmon Pie 2 (8-ounce) salmon fillets Salt and freshly ground white pepper 3 Cup court bouillon 1 Tbl olive oil 1 Cup finely chopped onions (I used green onions) 1 Tbl chopped garlic 1 Tbl finely chopped fresh parsley 2 Cup mashed potatoes 1 egg 1/2 Cup heavy cream Preheat the oven to 350 degrees F.~ Season the salmon with salt and white pepper. In a saute pan, add the court bouillon and bring to a simmer. Add the salmon and poach for 6 to 8 minutes. Allow the salmon to cool in the water until tepid. Remove the salmon from the pan and discard the liquid. Flake the salmon into a mixing bowl.In another saute pan, heat the oil. When the oil is hot, add the onions. Season the onions with salt and white pepper. Saute for 2 minutes. Remove from the heat and stir in the garlic and parsley. Add the Sauted mixture to the salmon. Mix thoroughly. Add the potatoes, egg, and cream. Mix well. Season the mixture with salt and pepper. I did not use a regular crust but rather topped with a puff pastry. *******Cut the pie dough into 2 halves. Lightly dust the surface with flour. Roll out each half of dough to 12-inches in diameter and about 1/8-inch thick. Fold one circle of dough into fourths. Carefully lift the dough and place in a 10-inch deep-dish pie pan. Unfold the pie dough and spoon the salmon mixture into the pie shell. Place the second round of dough over the salmon mixture. Using a sharp knife, cut away the excess dough. Using your fingers, crimp the edges of the pie firmly to seal the dough completely. Bake the pie for 25 to 30 minutes or until golden brown. Note: Can sub a nice white sauce for egg and cream. Top with puff pastry Cheese And Spinach Enchiladas (Emeril) NOTE: The **** indicate steps I took to make this a bit less labour intensive. Lots of words but they really go together quickly. 4 Poblano chile peppers about 1 pound ( I used canned chiles) 4 Lb fresh spinach stems removed and well rinsed (I used a package of frozen) 4 Tbl unsalted butter plus 4 tablespoons 1 Cup chopped yellow onions 1 Tbl chopped garlic 2 Tsp chili powder 3/4 Tsp salt 1/4 Tsp ground black pepper Pinch cayenne 1/4 Cupall-purpose flour plus 1/4 cup 2 Cup half-and-half 1 Cup cubed queso fresco or queso blanco 1 Cup cubed Pepper Jack plus 1 cup grated 1 Cup grated cotija or Parmesan 2 Tbl vegetable oil 12 corn tortillas ( I used flour tortillas) 1 Cup chicken stock (I used vegetable stock but next time will use chicken) 1 Cup heavy cream **** I used canned and omitted this step****Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, split in half lengthwise, and discard the seeds and the stems. Roughly chop and set aside.~ **** I used frozen and omitted this step**** Bring a large pot of salted water to a boil. In 3 batches, add the spinach and blanch for 15 seconds. Remove with a slotted spoon and shock in an ice bath. Remove and squeeze out the excess. Chop and set aside.In a large saucepan, melt 4 tablespoons of the butter over medium high heat. Add the onions and cook, stirring, until very soft, 3 to 4 minutes. Add the garlic, chili powder, salt, pepper, and cayenne, and cook, stirring, for 45 seconds. Add 1/4 cup of the flour and cook, stirring with a heavy wooden spoon, to make a light roux, 2 minutes. Gradually add the half-and-half, and cook, stirring, until thick, 2 to 3 minutes. Add the spinach and stir to incorporate. Remove from the heat and fold in half of the chopped chiles. Adjust the seasoning, to taste. Fold in the cubed queso fresco and both Pepper Jacks, and set aside. In a bowl, combine the grated Pepper Jack and cotija. Set aside. ***** I used flour tortillas and softened in the microwave*** In a skillet, heat 2 tablespoons of oil over medium temperature. One at a time, add the tortillas to the hot oil and cook, turning, until soft and pliable, 15 seconds per side, adding more oil as needed. Remove from the pan and place on a work surface. Place about 1/2 cup of the spinach mixture into the center of each tortilla and roll up into a cylinder. Place, seam side down, in a single layer across the bottom of a 9 by 13 inch casserole dish. In a saucepan, melt the remaining 4 tablespoons of butter over medium heat. Add the remaining 1/4 cup of flour and cook, stirring constantly with a heavy wooden spoon, to to make a light roux. Slowly add the chicken stock and cook, stirring, until thickened, 3 to 4 minutes. Add the cream and cook, stirring, until thick, about 2 minutes. Add the remaining poblano peppers and cook for 1 minute. Pour over the filled enchiladas and bake for 20 minutes. Remove from the oven and cover evenly with the grated cheeses. Return to the oven and bake until the cheeses are melted and bubbly and the enchiladas are completely warmed through, 10 to 15 minutes. Remove from the oven and let sit for 5 minutes before serving.

TURKEY CREOLE serves 5 Preparation time: 10-minutes Cooking time: 20-minutes 1/4 c. olive oil 1/2 c. chopped onion 1/2 c. chopped celery 1 clove garlic, pressed 1/4 c. flour 28-oz. can stewed tomatoes 2 c. cooked, cubed turkey 1/2 t. Italian Seasonings 1/4 t. cayenne pepper 6-oz. can tomato paste Heat the oil over medium heat in a large skillet; add the onions, celery, and garlic. Cook for 2-3 minutes or until the garlic is golden brown. Add the flour. Stir to make a paste. Add the tomatoes and cook, while stirring, until thick. Add the rest of the ingredients, and cook 10-15 minutes, stirring constantly. If desired, serve over rice or pasta. For an attractive dish, serve over orzo (a rice-shaped pasta). Nutrition: Calories: 270 Fat: 13 g. Cholesterol: 44 mg. Carbohydrates: 20 g. Fiber: 4 g. Protein: 21 g. Sodium: 408 mg.

We have used the following recipe for years an have never been disappointed. I do not make the whole house seasoning recipe - just enough for the roast that day (about 1/8 cup kosher salt; 1/2 Tablespoon pepper; 1/2 Tablespoon garlic powder). Foolproof Standing Rib Roast Ingredients 1 (5-pound) standing rib roast 1 tablespoon House Seasoning, recipe follows Directions Allow roast to stand at room temperature for at least 1 hour. Preheat the oven to 375 degree F. Rub roast with House Seasoning; place roast on a rack in the pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 3 hours. About 30 to 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast. Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve. House Seasoning: 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder Mix ingredients together and store in an airtight container for up to 6 months. Here is a link that might be useful: Foolproof Standing Rib Roast