If you’re going to grill a whole chicken, it can be a good idea to truss it. On a rotisserie in particular, you don’t want wings and legs hanging loose and throwing off the balance. A compact bird rotates more evenly and is easier to handle.
It’s also practical if the chicken is stuffed. All you need is butcher’s twine.
How to Truss the Chicken
1. Position the twine
Lay the chicken breast side up. Lay the twine with equal lengths on both sides, just under the legs.
2. Cross it around the legs
Tie around the lower part of the legs and cross the twine.
3. Pull the legs together
Pull the twine tight so the legs come together.
4. Lock the wings
Pull both ends of the twine along the chicken and lock the wings against the body.
5. Tie it off
Then tie the twine together firmly at the top of the chicken.
6. Done
Now the chicken is compact and ready for the grill or rotisserie. It’s not harder than that.
For the cooking itself, you can continue with our guide to grilling methods.