Rotisserie Chicken Prep

Preparation

Pre-heat oven to required settings.

1. Remove chickens from packaging. Remove all internal organs.
2. Rinse and drain the chickens.
3. Place chickens in hotel pan.
4. Sprinkle ¼ cup of rotisserie seasoning to each chicken. Make sure that the seasoning is evenly applied to the chicken. Make sure back and sides are evenly covered.

ROASTING
Woodstone Rotisserie Oven: Place chickens on the “bell” and hang in the oven. Up to 3 chickens can be placed on each spindle.

Oven Settings: Center Flame – on full. Infrared set at 7 or 70%.

1. Roast for 50 to 70 minutes or to an internal temperature of 165ºF at the thickest part of the breast plate.
2. Remove chickens from the oven and allow to rest for 15 minutes before cutting.
3. Chickens should be placed, (whole) into the prescribed "TO-GO" packaging and placed into a warming unit.  (They can be held above 165ºF for up to 2 hours).