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Rotisserie Chicken, V-spit Recipe

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This recipe for Rotisserie Chicken, V-spit is from Al's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
•Set the cooking time for 55
minutes.
•Turn the switch to cook.
•After 55 minutes, check the
internal temperature of the chicken
with a bi-therm to ensure it has
reached a minimum of 170°F.
•If holding the chicken in the
rotisserie, set the holding
temperature to 200°F and put the
rotisserie on the “HOLD” cycle.
•To prevent cross contamination,
all cooked chicken MUST be
removed from the rotisserie prior to
adding raw chicken.
•Place the cooked chicken on a
clean red cutting board.
•Using a Chef’s knife, cut the
chicken through the center of the
breast, dividing it into two halves.
Directions:
Directions:
•Set the cooking time for 55
minutes.
•Turn the switch to cook.
•After 55 minutes, check the
internal temperature of the chicken
with a bi-therm to ensure it has
reached a minimum of 170°F.
•If holding the chicken in the
rotisserie, set the holding
temperature to 200°F and put the
rotisserie on the “HOLD” cycle.
•To prevent cross contamination,
all cooked chicken MUST be
removed from the rotisserie prior to
adding raw chicken.
•Place the cooked chicken on a
clean red cutting board.
•Using a Chef’s knife, cut the
chicken through the center of the
breast, dividing it into two halves.
•Place the cut chicken in a 200°F
pre-heated warming drawer linedwith foil for a maximum of 1½
hours.
•When 1 ½ hours has passed,
place chickens into a clear lexan,
cover, label and refrigerate
immediately.

 

 

 

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