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Hickory Industries, Inc.
4900 Westside Avenue, North Bergen, New Jersey 07047
Tel: [201] 223-0050 Fax: [201] 223-0950
N/45 Series Manual12/00
Page 23 of 38
Figure 1. Chickens Ties
When using a “V” or angle spit, it is very important
to tie or truss the product being cooked. This
prevents the product from moving around the spit
and also prevents damage by preventing the legs and
wings from flopping. In this section, we will show
how to properly truss a chicken. It is important to
use a tie to fit the size of the product. In this case,
we are tieing a 2
3
/
4
lb. chicken with a 6” tie.
Figure 2.
Trussing Wings
With the back of the chicken facing up, take the tie
and wrap it around the breast, making sure to tuck
the wings against the breast. Pull on the tie as
pictured. You will also need to hold the chicken
with your other hand.
Figure 3. Trussing Accross Back
While pulling on the tie, cross the strings so that you
make an “X” across the back of the chicken. With
the “loop” in your hand, you will now need to tie the
legs of the chicken.
5.0 Spitting Chickens
A. Using Angle Spits