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7. Start with the end of a leg and loop a suitable length of the string
(about 12 inches) or twine and tie-off. Bring the string to the next
leg, pull tightly and wrap once or twice around the end and tie-off.
Next, wrap approximately 36 inches (3 feet) of string or twine around
the body of the bird making sure to secure the wings and legs close
to the body by wrapping crossways so there is a big "X" of string or
twine pulled tightly across the breast. Bring free end of string to the
leg again and tie-off with a secure or double knot. Cut off the excess
string or twine so it does not hang loose. The bird should now be a
securely bound bundle with no loose parts hanging from its body.
8. Open screws on adjustable fork then slide onto spit rod with
pointed ends facing open end of spit rod.
9. If cooking one chicken or turkey, insert spit rod through center
of poultry, starting at the breast area. If cooking two small chickens
or three cornish hens, insert spit rod through side of poultry,
starting between the wing and thigh area.
10. Push food onto spit rod and into fork as close to the fixed wheel
as possible.
11. Place second fork onto spit rod and slide into meat, adjust both forks
making sure that meat or poultry is balanced on the spit. Make sure
that forks are tightly fixed on spit by securing screws tightly by hand.
12. Once your meat or poultry is securely fixed on spit rod, attach other
wheel to end of spit rod.
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