Trussing Chicken for a Rotisserie

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

2.Cross the twine just above the drumsticks.

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

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

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.

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