How to Tie a Rotissere Chicken

A trussed chicken has a neat appearance.

Learning to truss, or tie, a chicken was once part of every cook's education, though now it is seldom seen outside of a restaurant. Some argue that, like tying a roast, trussing helps the chicken cook more evenly. Many cooks also believe that trussing the bird keeps it moist by minimizing surface area. In truth, pressing the thigh to the body makes the chicken cook more slowly, increasing the risk of dried-out breast meat. However, trussing does give the bird a more even appearance and prevents the extremities from dangling and overcooking if you are cooking the bird on a rotisserie.

Things You'll Need

• Cotton kitchen twine
• Chicken
• Cutting board

Instructions

1. Measure a length of kitchen twine using the chicken as your guide. You'll need your twine to be roughly four times the chicken's length, but until you're accustomed to the procedure, start with five times the chicken's length. This will make it easier to handle the twine.

2. Lay the chicken on your cutting board with its neck facing you. Turn the last joint of each wing so that it slides horizontally under the chicken's body. If there is a flap of skin to cover the stump of the neck, pull it down over the opening and tuck the end of the skin under the body.

3. Slide the mid-point of the twine underneath the chicken's tail. Lift and cross the two ends, making an X-shape between the legs. Loop the twine around the legs, and pull gently but firmly until the legs have drawn tightly together.

4. Maintaining tension on the twine, bring the ends from the back of the bird to the front, passing along the folded wings and binding them to the body.

5. Tie the ends of the twine snugly, just above the stump of the neck. You may need a helper to put a finger on the knot in order to keep it tight. Once the knot is tied, the chicken is trussed and should hold its shape on the rotisserie.

Tips & Warnings

• The likelihood of overcooked breast meat is minimized by cooking the chicken on a rotisserie, making that method the best for a trussed bird.

• Wash and sanitize any surfaces or utensils that come into contact with uncooked chicken.

• Some cooks cut out the wishbone before trussing, which makes the finished bird easier to carve.

References

• "Professional Cooking"; Wayne Gisslen; 2003
• "On Cooking: A Textbook of Culinary Fundamentals"; Sarah R. Labensky et al.; 2003
• "The American Woman's Cookbook, Wartime Victory Edition"; Ruth Berolzheimer (Ed.); 1944
• Recipe Tips: Trussing a Chicken