How to Prepare Your Rotisserie Chicken
Remove the chicken from its packaging. Make sure it is completely thawed if previously
frozen.
Check the cavity of the chicken to remove the neck and giblets. Check at the tail end to see if
the kidneys have been removed. The kidneys are the dark reddish-colored objects located on
the back side of the cavity near the tail. If they have not been removed, use your thumbs or
fingers to force them out.
The chicken should then be rinsed thoroughly inside and out with cold water. Pat dry with
paper towels.
The chicken needs to be placed on the Rotisserie Shaft so that it is centered and evenly
balanced. It must also be held in place by the Rotisserie Forks so it does not move around as it
is cooking.
Slide the Rotisserie Shaft through the neck opening of the chicken and out the bottom end.
Place the chicken so it is in the center of the shaft.
Keep the shaft running through the center of the chicken and attach the Rotisserie Forks into
the breast end. Once in place, secure the Fork on the Rotisserie Shaft by tightening the screw.
Then attach the other Fork at the tail end in the same manner. When the forks are attached,
the Shaft 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 rotisserie unit.
Make sure the forks are pushed in so they are holding the chicken securely and that the screw
on both forks has been tightened.
Cut a length of kitchen twine. Cross the chicken legs and wrap the twine around the legs
several times.
Use another piece of twine to wrap around the breast area to hold the wings in close to the
body of the chicken.
Finish by rubbing with oil and add any desired seasonings.
Follow the Assembly Instructions (fig. #7: ROTISSERIE FORKS) to place the prepared chicken
into the Air Fryer.
