CUS-012-0105-01
Page 1 of 1
CHICKEN PREPARATION PROCEDURE
Blaze
- C
Cross contamination is very dangerous. Do not load fresh product into rotisserie until
cooking cycle is complete and all cooked product is removed from rotisserie.
Tools Required:
Latex/vinyl gloves, skewer rack marked ‘Raw’, skewers.
1. Bring the required number of boxes
to the raw product workstation.
Wearing gloves at all times, take out a
chicken and drain any excess liquid
back into the box. Tear away and
remove excess fat from the cavity of the
chicken.
2. If using the horizontal skewer rack
and skewering table; take a skewer and
place the hex end into the hole at the
back left corner of the prep table. The
skewer should be positioned with the
“V” pointing down.
3. If using the vertical skewer rack, take
a skewer and place the hex end into
one of the holes in the base of the cart.
4. Take a chicken, neck first, breast up
and place the pointed tip of the skewer
into the cavity. With the midpoint of the
breastbone aligned with the middle of
the skewer, push the bird on. The tied
legs should be above the skewer.
5. There should be some resistance as
the bones open up to lock the chicken in
place. The middle of the chicken must
align with the middle of the skewer as
shown by the dotted line.
6. If it is not aligned properly, remove
chicken from the skewer and try again.
7. Place 4 chickens per skewer.
Ensure that all wings and legs are
tucked in/trussed properly to prevent
them from flopping around.
8a. Place the prepared skewers on the
rack designated for raw product and
bring it to the rotisserie for loading.
8b. If using a vertical skewer rack,
simply bring it to the rotisserie for
loading.
Horizontal
Skewer
Rack
Vertical
Skewer
Rack
Skewer
Orientation
