La Cornue Château Series - Cooking Tips, Recipes & Cleaning - Manual (Page 35)

Culinary Information: Larissa Taboryski | 800.892.4040 x180 | La Cornue Service Center: 877.522.6768 | Additional Assistance: Matthew McManus | 800.892.4040 x109
Rotisserie Chickens
2 – 3lb chickens or
1 – 6lb chicken
1 – teaspoon kosher salt
1 – tablespoon Old Bay seasoning
1 – tablespoon olive oil
Note – when handling raw chicken, have all your seasonings and twine ready and a rimmed baking
sheet to work on and also wear a pair of disposable gloves.
Remove the giblets and wash the chickens inside and out and dry them thoroughly with paper towels.
Place the chicken on a rimmed baking sheet, and truss the chicken with twine. Tie the front legs
together and knot securely, extend the string down the back of the chicken and wrap the string several
times around the body, securing the wings so they don’t swing loose as the chicken rotates. Mix the
seasoning with the oil and spread over the chickens.
Insert the spit through the center of the chicken cavity and slide the prongs into place and push them
into the fleshy parts of the chicken and secure them as tightly as possible with the screws.
Small chickens 3-4lbs will cook in approximately 45-50 minutes on medium high heat. Larger chickens
5-7lbs will take 60-70 minutes. When cooking larger chickens reduce the heat to medium for the final
15 minutes of cooking to avoid over browning.
Rotisserie Turkey
1 – small turkey not more than 10lbs in weight or
1 – turkey breast 5-6lbs
Follow the instructions for rotisserie chickens and be sure to tie the turkey tightly to keep the weight
evenly distributed. The racks should be pulled out to the furthest position when cooking a whole
turkey to risk over browning.
Allow approximately 1½ hours to cook a 10lb turkey and 1 hour for the turkey breast.
Rotisserie Duck
1 – 5-6lb duck
We have found that roasting duck at lower temperatures for the initial cooking actually works the best,
that way the meat is incredibly tender and the fat renders without splattering and making a huge mess.
We increase the heat during the last 15 minutes of cooking to crisp the skin and the duck is perfect
every time.
Season the duck and load onto the rotisserie skewer in the same manner as the chicken. Cook the
duck on medium heat for 1½ hours, then increase the flame to high and cook for another 10-15 minutes
to crisp the skin. Duck renders a lot of fat so handle the drip tray carefully and pour off the fat halfway
through the cooking process if too much accumulates in the drip tray. Duck fat is a flavorful low
cholesterol fat that is delicious to use for saute and for roasting potatoes so it is definitely worth saving.