How to Prepare Your Rotisserie for Chicken
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Remove chicken from packaging. Make sure if previously frozen it
is completely thawed.
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Check cavity and remove neck and giblets. Check at the tail and
make sure the kidneys have been removed. The kidneys are the
dark reddish colored objects located on back side of cavity near the
tail. If they have not been removed, use your thumbs to force them
out.
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The chicken should then be rinsed thoroughly inside and out with
cold water. Pat dry inside and out with paper towels.
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The chicken needs to be placed on the rods so that it is centered
and evenly balanced. It must also be held in place so it does not
move around as it is cooking.
-
Slide the end of the roaster through the spit rods through the neck
opening of the chicken and out the bottom end. Place the chicken
so that it is in the center of the rods.
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Once in place secure the the end by tightening the screws.
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It is important for the chicken to be balanced so that it rotates
smoothly on the rotisserie unit.
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Make sure the rods are pushed in so that they are holding the
chicken securely.
-
Cut several lengths of kitchen twine. First loop a piece around the
tail, securing it to the rods, unless the tail was secured by one of
rods. Then cross the legs and wrap the twine up around the legs
several times.
-
Tie the twine securely, making sure the opening to the cavity is
closed so that the ingredients inside will not drop out as the chicken
rotates.
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Wrap another piece of twine around the fatty part of the legs a
couple of times and tie securely.
-
Use another piece of twine to wrap around the breast area to hold
the wings in close to the body of the chicken.
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