Trussing Poultry - Wolfgang Puck SWPAFOR23 Manual

Rotisserie Chicken
Makes 4 servings
INGREDIENTS
1 chicken (3 pounds)
Kosher salt and fresh pepper to taste
1 tablespoon olive oil or canola oil
METHOD
1
Drizzle oil on chicken then liberally season with salt and pepper.
2 Truss chicken then place on rotisserie spit according to the instructions on
the next page.
3 Place chicken on the spit in the oven then place Baking/Drip Pan in oven in
bottom rack position.
4 Set Timer Knob to 40 minutes, Temperature Knob to 400°F, Function Knob
to Rotisserie and Speed Knob to High.
5 Rotisserie bake for 40 minutes or until browned and internal temperature
registers 165°F on a meat thermometer.
6 Remove and serve hot.
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Trussing Poultry

Trussing involves tying your poultry with kitchen twine so that the wings and legs are fas-
tened against the body. This allows your poultry to cook more evenly, keep its shape and fit
better into your oven. You will need about 2 feet of kitchen twine and scissors. Please follow
the below steps for proper trussing:
1
Place the poultry on a cutting board
breast up. Place twine under the wings
then pull the twine evenly between legs
and breast.
3
Run the twine under the end
of the legs.
5
Run rotisserie rod through the cavity of
the poultry. Secure the rotisserie fork
between the legs and into the back
of the poultry then tighten down the
screw on the rotisserie fork
.
2
Cross the twine.
4
Wrap the twine up and around legs,
bring them together then tie the twine
into a knot and a bow to secure.
6
Place the other rotisserie fork on the
rotisserie rod already inserted. Slide
down and secure the rotisserie fork
into both sides of the breast. Tighten
down the screw on the rotisserie rod.
Load into the oven.
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