Trussing Chicken for a Rotisserie

Fp 3 C1 Truss0

1With the breast-side facing up, slide a 90 cm piece of kitchen twine under the back and drumsticks.

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2.Cross the twine just above the drumsticks.

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3.Wrap the twine around the drumsticks and pull towards the outside to draw the drumsticks together.

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4.Pull the twine tightly along each side of the chicken between the joints of the drumsticks and the thighs.

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5.Tie the two ends of twine together between the neck bone and the top of the breast. Pull it tightly to bring the legs up against the breast.

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6.After you cut off any dangling twine, the chicken is ready for barbecue roasting or rotisserie cooking.

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