Trussing a Whole Chicken for Rotisserie

Trussing meat is something I and my fellow cooks take for granted. We do it so frequently, it’s second nature. There are many styles and techniques used to truss or tie up chicken for cooking. This is just one. The objective is to bundle the chicken in such a way that the integrity of the shape is preserved with the additional benefits of even cooking and preservation of moisture.

Trussing meat is an important skill to have, and once you have practiced it a few times it will become second nature to you too. If you should ever forget how to truss a chicken, this page will help you along until you become proficient. Keep an iPad or computer nearby to refer back to when trussing. This tutorial will help you.

The chicken I’m using here has been marinated overnight in the Cornell BBQ Chicken Marinade. The chicken is approximately 5.5 lbs. This method will help the chicken cook more evenly and retain most of its moisture. You can use this style of trussing for most recipes calling for a whole chicken.

You will need approximately 4 ft of butcher’s twine and a sharp knife or pair of scissors to cut off the excess. This can easily be approximated by the length of both of your arms outstretched. Be sure to throw away any extra twine after the procedure as it will have come in contact with raw chicken. You can perform this task ahead of time if you wish, and keep the chicken in the refrigerator until you are ready to cook with it. Never keep raw meat outside your refrigerator for very long. Either cook it immediately or keep it cold, at or below 40 degrees Fahrenheit.

First put the butcher’s twine around the neck of the chicken and pull the string taught downwards. While holding the strings taught with one hand flip the chicken over onto it’s back.

Another view of the string. Throughout the process, keep the string tight. It’s ok your first time if you have to start over at any point. Rome wasn’t built in a day.

Once you have flipped the chicken, give the string a little tug to make sure it is secure.

Using both hands, move the string out and around the drumsticks.

Pull the string toward you, on the inside of the drumsticks.

Now loop each string around the drumstick ankles and while keeping the string taught, tie a quick knot by looping one of the free strings over the other.

Secure the first knot while letting the drumsticks to come together naturally. On your first try, one leg might pop out of the loop. This is fine…keep trying till you get the knot together. Once secured, flip the chicken over onto its breast side.

Tie another simple knot knot around the base of the chicken.

Return the twine to the neck bone where you first started, then loop the twine around the neck bone and prepare for the last knot.

While still keeping the knot taught, tie a surgeons knot to completely secure the chicken. (A surgeons knot is the same as the simple knot, just loop the twine 2 extra times and pull tight.)

Cut and discard any extra twine.

To secure the chicken wings, lift the twine close to the elbow of the chicken wing and put the wing under to secure. Repeat this on the opposite side of the chicken so both wings are secure under the twine.