How to Tie & Truss a Chicken for a Rotisserie

poulets rôtis image by Eric Isselée from

If you are preparing to roast a chicken on a rotisserie, consider trussing it beforehand. Although it is not necessary to truss a chicken before cooking, doing so has several benefits. If you are stuffing your chicken, trussing will prevent the contents from spilling. Trussing also makes the chicken easier to carve and helps the bird hold its shape for a better presentation upon serving. Trussing takes minimal effort and can be done in as little as one minute.

Place the chicken on its back. Tuck the wings behinds its shoulders. Position the chicken so that its tail faces you.

Arrange the butcher’s twine so that it falls in equal halves. Bring the twine under the chicken’s tail and up between its legs. Cross the twine one time so that it binds the tail.

Bring each side of the twine over the base of the chicken’s legs or smallest part of the drumstick. Cross the twine back under the legs but over the tail and pull it tight. This pulls the tail and legs together.

Hold the twine tight with your thumbs and bring it up to the chicken’s shoulders. Keep the twine low to the table and base of the chicken as you draw it up.

Push down on the top of chicken’s shoulders with your index fingers. Cross the twine in front of the chicken’s neck. Pull the twine tight and tie it one time around the front of the neck. This draws in the shoulders.

Hold the twine tight and flip the chicken onto its stomach. Tie the twine again behind the neck using a double knot. Cut off any excess twine.