How To Truss A Chicken For Rotisserie

Who can turn down a good chicken meal? Definitely not me. Chicken is probably the most versatile and delicious food on the planet, and we humans have managed to come up with a million different ways to make it even more delicious.

Rotisserie chicken is one of those ways, I mean who doesn’t love a hearty meal of chicken with some humble sides, something so simple and yet tastes so elegant. Having said that, sometimes the simplest things are actually the toughest.

But you need not worry because even the most technical dish can be made easy if it is broken down into a few simple steps.

And even though the days of having a large home cooked meal on a daily basis are gon

e, and we resort to frozen meals or quick fixes, it still means a lot to the entire family if you put in a little effort to make a delicious meal. And with a little help trussing a chicken for rotisserie won’t be the nightmare that it feels like.

Most rotisserie chicken recipes require a string to aid with the trussing, but I will tell you how to make it even easier and do it without the string.

I am sure by now you are all pumped to give this a try!

The Secret Behind Trussing

Surely you must be wondering why one must go through the trouble of trussing a chicken when you can simply cook it without that entire tiring process. The answer is quite simple, trussing a chicken for rotisserie just adds to it like nothing can.

The first that it enhances is the look of the chicken, if you truss it, it will not look like a dangling mess, rather it will look held together and as perfect as the one in cartoons (which is obviously not real, but we can make it real!).

Another reason for trussing is the cooking of it. This is a more technical aspect of trussing because by pulling the legs and the wings together and giving the breast clear space to get in contact with the heat, it ensures that your chicken will cook evenly since all parts of the chicken actually cook at different speeds and temperatures.

What you are basically looking to do is plump the breasts and expose the thighs, while stretching the skin too!

It will also ensure that your chicken is juicy and moist, which is also due to the even cooking time. So all in all, I guess trussing a chicken for rotisserie isn’t too hard, especially for all the great results it will give you at the end.

Prepping

This part is probably more important than the actual trussing because I mean you don’t wanna end up with an unprepared bird after all the effort. So this is really quite simple, all you need to do is get rid of things that you don’t need.

When you buy a whole chicken, you are going to get a whole chicken, yeah with all those weird organs included. So first things first, remove all the giblets, the heart, liver, the neck, gizzard, all of it, out!

Now don’t be too quick to throw it away, because you can totally put it to good use. The neck for starters would be perfect for making a chicken broth, and to make it more intense make sure to add the leftover roast bones in too.

Now that that’s done; what about the giblets?

Don’t dismiss them just yet. If you are one of those people who just doesn’t eat them, I suggest you give it a try. The giblets are packed with nutrients and would be great for a healthy meal.

Now back to your chicken, since it is all clean and tidy now we can start to flavor it. This is totally up to you, whatever spices and marinades you want to put on the chicken, I personally would recommend massaging the bird with butter, rather than oil (always butter!). After that, you can also add some salt and pepper, and for other flavoring add a halved lemon and whole halved garlic for a beautiful aroma and flavor.

Let’s Get Trussing…!

Make sure the chicken is completely dry before you start trussing, wipe over and under and inside, basically everywhere.

Now it’s time to concentrate on your chicken, place it on a board before you, make sure it’s facing opposite of you. Now start with the wings and pull them backward, in order to keep them in this position tuck those wings inside the body of the chicken. This will guarantee that they stay in place.

Next step is to work with those legs. There are two ways to tuck the legs in; first, you cut a slit, a very small one, inside the membrane of the chicken, where you will be tucking in the legs. The two different methods basically differ in where you cut the slit. You can either make it in the membrane or the flaps.

Now just tuck the legs in the slits you’ve made; one leg over the other to ensure it is super tight and won’t become loose. And that is pretty much it, easy right?

Cautions To Take While Trussing

As simple as it is, trussing a chicken for rotisserie can go real wrong real quick if you don’t handle it properly. Since a lot about trusting without a string has to do with the slits, make sure you get those right. A few tips to keep in mind for your slits are that first, the knife must be super sharp.

Secondly, make sure your slit is super tiny, you can always make it large later, but if it’s too large then your chicken legs will slip out during cooking and that will be a major disaster.

Another issue that most people encounter while cooking a whole chicken is that they over or undercook it since it is hard to tell exactly when it is done. I would suggest you make use of a meat thermometer in order to check the exact moment your chicken is done.

Now get your chicken on a rotisserie and roast away!

What Else?

Chicken is such a versatile meat, and you can do a lot more with it if you don’t want to truss a chicken for rotisserie, the options are almost unlimited, from wings to chicken things and whatnot. And if you really want to get your trussing right, get a little help from this video which shows three fool proof ways to truss a chicken for rotisserie.

Image credit via Flickr Creative Common: Mike and Gavin Clabaugh

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