How To Truss a Chicken
- Start with a length of string about 4-5 times the length of the bird. You want to have enough, especially if you are trussing for rotisserie cooking, so measure off some more if you need to.
- Set your chicken on a flat surface with the legs on top and facing you.
- Fold your string in half to find the middle, and slide it under the drumsticks at the end of the breastbone.
- Crisscross the string, going under the ends of the legs, then crisscross again so the legs pull into the center. Pull it taut to ensure the legs stay together.
- Flip the bird over sideways so the legs are now under the bird, but still towards you, keeping the string tight.
- Lead the string away from the legs and wrap it under the wings.
- Crisscross the string across the back of the bird.
- Wrap it around the chicken, crossing over the wings (this prevents them from flopping around in a rotisserie oven).
- Flip the chicken over, this time so the legs are back on top, but facing away from you, and tie it off across the breasts. Make sure it’s nice and tight.
- Trim any excess string, then tuck the wing tips under the bird. Voila!
See our photo step-by-steps below as well as a video explaining the process. Share the pictures on Pinterest and Twitter and show off your new trussing skills to your friends!
Step-by-Step Photos and Video: How to Truss a Chicken
Preparing a Chicken for a Rotisserie Oven
The autumn months are the perfect reason to prepare a rotisserie chicken for your family, for guests or as the main attraction at a holiday dinner. The Hamilton Beach Rotisserie Countertop Oven with Convection is the perfect tool. (You can buy "Amazon's Choice" rotisserie oven here.) Prepare the chicken by following the trussing instructions above. When finished, season the chicken by rubbing it well all over. Attach the chicken securely to the spit, making sure the chicken is balanced and the spit is secure and snug. This method of cooking allows the chicken to baste itself inside and out as it rotates, creating incredibly moist meat and a perfectly browned skin. Allow the chicken to rest for a few minutes before carving so it retains moisture.
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