TRUSSING POULTRY FOR THE ROTISSERIE

I. Slip one of the forks on the skewer with the tines pointing to the tip of the skewer. Loosely tighten the screw to keep it from slipping.

2. Insert the skewer through the bird securing with the fork

go to frame 80

3.Cut 24" of kitchen string and lay it under the bird, breast side up, with equal lengths of string on each side.

Chicken Tie-4

go to frame 80

4.Wrap each end of the string around each of the wings; catch each wing tip as the string is brought tightly together at the top and knotted. Do not cut off the extra string.

5.Cut another 20 inches of string and lay it under the back. Wrap it around the tail then around the skewer. Cinch tightly.

Double- sided fork included exceptfor CGB30/ CGBD30

6.Pull legs forward; cross them on top of the skewer; bring string around and tie a tight knot.

7.Connect the string holding the legs to the string holding the wings; then knot. Add the other fork and push tines into the drumsticks to secure.

8.Check the balance by rolling the skewer in your palms. The bird should not rotate or be loose in any way. If so, redo the trussing. The bird will not cook evenly if it moves on the skewer.

9.If two birds are done simulta- neously, position them with the wings and tail in the same direc- tion on the skewer. To balance, truss one bird with breast up and second with breast down. Birds should be about the same weight in order to cook at the same time.

10.Use a portable thermometer to check the doneness.

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Thermador CGB48FSZLP, CGB30CZLP, CGB36FZLP, CGB48FZLP, CG848FSZLP manual Trussing Poultry for the Rotisserie
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