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– 20 –
Bring chickens from cooler.
Check temperature — range
should be
from 37°F to 42°F.
Insert approved popper,
if available; it will pop out
when chicken is done.
PREPARING, TYING & SPITTING — CHICKENS ON V-SPITS
The rotary oven is not designed to roast frozen foods. Use only fresh or previously thawed product.
Using an approved tie, wrap
around legs, pulling tie along
the back, criss-cross
over back.
Tie comes over front holding
wings to
side of chicken.
Insert V-Spit through neck rst.
V-Spit complete with four birds ready for
loading into rotisserie.
Continue until all spits are completed, all birds
are properly spitted.
The at side of spit must be
parallel with breast bone.
Legs and thighs on same
side as breast.
Pointed
end
Chicken legs
toward
pointed end
Neck
toward
drive
end
Drive end