HP Hickory Rotis 45WDG PLUS, Hickory Rotis N/45WDG manual Using Angle Spits, Chickens Ties

5.0 Spitting Chickens	Hickory Industries, Inc.
A. Using Angle Spits
	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.

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