Cook's Companion CCFD19 Instruction Manual page 9

How to Prepare Your Rotisserie for Chicken
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Remove chicken from packaging. Make sure if previously
frozen it is completely thawed.
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Check cavity and remove neck and giblets. Check at the tail
and make sure the kidneys have been removed. The kidneys
are the dark reddish colored objects located on back side of
cavity near the tail. If they have not been removed, use your
thumbs to force them out.
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The chicken should then be rinsed thoroughly inside and out
with cold water. Pat dry inside and out with paper towels.
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The chicken needs to be placed on a spit so that it is centered
and evenly balanced. It must also be held in place so it does
not move around as it is cooking.
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Slide the spit rod through the neck opening of the chicken and
out the bottom end. Place the chicken so that it is in the center
of the rod.
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Keep the rod running through the center of the chicken and
attach the rotisserie spit forks into the breast end. Once in
place secure the forks on the spit by tightening the wing nut.
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Then attach the spit forks at the tail end in the same manner.
When the forks are attached, the rod 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.
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Make sure the forks are pushed in so that they are holding the
chicken securely and that the wing nut on both forks has been
tightened.
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Cut several lengths of kitchen twine. First loop a piece around
the tail, securing it to the rod, unless the tail was secured by
one of the tongs of the spit fork. Then cross the legs and wrap
the twine up around the legs several times.
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