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Ronco 5500 Rotisserie Manual

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Rotisserie
30 6 EASY STEPS TO ROTISSERIE CHICKEN
Two Original Style Roast Chickens
Two 3½ to 4 pound whole chicken
2 teaspoons each of Salt and Paprika
1 teaspoon each of Onion Powder, Dried Thyme, White Pepper
½ teaspoon each of Cayenne Pepper, Black Pepper, Garlic Powder
Salt and fresh Ground Pepper
2 Onions, quartered
In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black
pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken.
Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out
with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a
resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to
6 hours. Remove onions from cavity. Season the cavity of the chicken with salt and
pepper. Using an Elastic Food Tie, truss the chicken. Place the chickens side by side on
the Spit Rods for about 80-90 minutes or until the internal temperature reaches 165°F
on a meat thermometer inserted in the thigh meat. Remove chickens and cut it into
pieces to serve. Serves 6 to 8.
6 Easy Steps to Great Rotisserie Chicken
1. Wash the chicken with warm water
(so the food is not cold when it goes in the
Rotisserie) and remove any parts from the
cavity (giblets, etc). Cut away excess fat
and skin so hot air can get into the cavity.
Tie the wings and legs down. Use one or
two of the Elastic Food Ties (if they are too
big for your chicken, knot them smaller and
cut off the excess). See page 10 for more
details.
2. Place the chicken on the Spit Rods
breast first - be sure it’s centered and the
weight is evenly distributed. Be careful to
keep your hands clear of the sharp rod tips
when loading food vertically or horizontally.
After loading the food on the Spit Rods, put
the other Gear Wheel on.
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