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The Ultimate Guide to Trussing a Chicken and a Rotisserie Chicken Recipe

How To Truss a Chicken

  1. 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.
  2. Set your chicken on a flat surface with the legs on top and facing you.
  3. Fold your string in half to find the middle, and slide it under the drumsticks at the end of the breastbone.
  4. 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.
  5. Flip the bird over sideways so the legs are now under the bird, but still towards you, keeping the string tight.
  6. Lead the string away from the legs and wrap it under the wings.
  7. Crisscross the string across the back of the bird.
  8. Wrap it around the chicken, crossing over the wings (this prevents them from flopping around in a rotisserie oven).
  9. 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.
  10. 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.

Rotisserie Chicken

Yield: Serves 4
Author: Hamilton Beach Test Kitchen

Ingredients

  • 5 pound whole chicken
  • 2 teaspoons paprika
  • 2 teaspoons cracked black pepper
  • 1 teaspoon garlic salt
  • 1 teaspoon onion powder
  • 1 teaspoon crushed dried rosemary
  • 1 teaspoon dried basil
  • 1/2 teaspoon cayenne pepper

Instructions

  1. Use cotton twine to truss chicken for roasting.
  2. In small bowl, mix remaining ingredients. Rub over all sides of chicken.
  3. Secure chicken on skewer. Insert into oven.
  4. Set oven to rotisserie. Roast 1 to 1 1/2 hours or until meat thermometer reads 165°F.

Notes

Recipe is for use with a rotisserie oven.

More chicken recipes from our test kitchen –

https://blog.hamiltonbeach.com/slow-cooker-chicken-enchiladas/

https://blog.hamitlonbeach.com/slow-cooker-whole-roasted-chicken/

https://blog.hamiltonbeach.com/slow-cooker-rotisserie-style-beer-can-chicken/

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Comments

  1. the content of this blog is inspired me to comment here,the Trussing a Chicken and rotisserie recipe is new information to me,I have never seen it before .

  2. when I try and secure my chicken to the spit it comes loose within the oven just after a few minutes. is there a trick to securing it so it does not come loose? I am using a 4-5 lb. bird and am trussing it tightly

  3. What’s Going dowwn i am new to this, I stumbled upon this I have found It positively useful
    and it has helped me out loads. I’m hoping to contribute & assist other customers like its aided me.
    Great job.

  4. David, are you making sure to tighten the screws on the spit after you secure them inside inside the chicken? That is the only thing I can think of.

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