How to Prepare Your RoFsserie for Chicken
-
Remove chicken from packaging. Make sure if previously frozen it is
completely thawed.
-
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.
-
The chicken should then be rinsed thoroughly inside and out with
cold water. Pat dry inside and out with paper towels.
-
The chicken needs to be placed on a spit 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 spit rod through the neck opening of the chicken and out
the bo\om end. Place the chicken so that it is in the center of the
rod.
-
Keep the rod running through the center of the chicken and a\ach
the roBsserie spit forks into the breast end. Once in place secure the
forks on the spit by Bghtening the wing nut.
-
Then a\ach the spit forks at the tail end in the same manner. When
the forks are a\ached, the rod should be centered through the
chicken so that it is evenly balanced. It is important for the chicken to
be balanced so that it rotates smoothly on the roBsserie unit.
-
Make sure the forks are pushed in so that they are holding the
chicken securely and that the wing nut on both forks has been
Bghtened.
-
Cut several lengths of kitchen twine. First loop a piece around the
tail, securing it to the rod, unless the tail was secured by one of the
tongs of the spit fork. Then cross the legs and wrap the twine up
around the legs several Bmes.
-
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 on the roBsserie spit.
12
