Specifications

42
Ingredients:
Chicken, Whole, 2 1/4 to 2 3/4 lb. (1 to 1.2 kg)
Vents:
Open full
Preparation:
Preheat oven to desired temperature for 30 minutes.
Place 9 Whole Chickens per 1 sheet pan (18in x 26in x 1in)
Clean chicken and remove excess fat. Brush chicken with
oil, butter or margarine. Season as desired and sprinkle with
paprika. For better whole bird appearance, fold chicken
wings and tuck under the back of bird. Make a slit in the
skin of the chicken at the lower end, cross chicken legs and
insert both legs through the slit.
Set Thermostats:
Cook Thermostat set to 275°F to 300°F (135°C to 149°C)
Hold Thermostat set to 160°F (71°C)
Set Cook Timer:
3 to 3 1/2 hours for the first pan plus add 30 minutes for
each additional pan.
Minimum Hold Time:
1 hour
Final Internal Temperature:
185°F (85°C)
Overnight Cook–N–Hold optional
Maximum Hold Time:
8 to 10 hours
Modern varieties of chicken such
as the Cornish Cross, are bred
specifically for meat production,
with an emphasis placed on the
ratio of feed to meat produced
by the animal. The most common
breeds of chicken consumed in the
US are Cornish and White Rock.
Chickens raised specifically
for meat are called broilers.
In the United States, broilers
are typically butchered at a
young age. Modern Cornish
Cross hybrids, for example, are
butchered as early as 8 weeks
for fryers and 12 weeks for
roasting birds.
Capons (castrated cocks) produce
more and fattier meat. For this
reason, they are considered a
delicacy and were particularly
popular in the Middle Ages.
FULL SIZE SPLIT
Cook-N-Hold Cook-N-Hold
Shelves / Pans 6 3
Items per Shelf / Pan 9 Chickens 9 Chickens
Approximate Capacity 54 Chickens 27 Chickens
Approximate Weight
Capacity
up to 150 lbs. up to 75 lbs.
CHICKEN