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Rotisserie Oven
Preparing and Loading Chickens
Trussing Chickens
It is recommended that whole chickens be trussed before cooking. Trussing holds the wings and legs of
the chicken tightly against the body. This improves the visual appeal of the chickens while they are
cooking. In addition trussing keeps the chicken moist by retaining more of the natural juices and helps
prevent the wing tips from burning.
Using 6 ½" – 7" elastic ties, follow these simple steps to truss the chickens.
Fold wing tips back under the chicken
1.
Pull and twist the tie over the back of the
3.
chicken to form an "X". Make sure wing
tips are under tie
.
With the back of the chicken up slip
2.
.
the tie under the wings and pull back.
Turn the chicken over and pull the tie
4.
over the ends of the legs
15
Operation
.
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