How to truss a chicken
Where to Start / Backyard Apprentice

How to truss a chicken

for Spit-Roasting

Print page
To avoid charred wings and an uneven cook, truss your chicken first. Here is a quick step-by-step guide on how to prep your chicken for spit-roasting.
  • 1. Bring the twine around to the top, going around the thickest part of the thigh. Twist the twine around itself to hold it in place and pull it tight.

    1. Bring the twine around to the top, going around the thickest part of the thigh. Twist the twine around itself to hold it in place and pull it tight.

  • 2. Feed the twine back under the legs.

    2. Feed the twine back under the legs.

  • 2. Cross back over the ankles and pull together so the legs are held tight.

    2. Cross back over the ankles and pull together so the legs are held tight.

  • 3 & 4. Flip the chicken over. Bring the twine up the sides of the chicken and hook the twine under the wings, bring up on to the spine of the chicken. Twist the twine the same as previously.

    3 & 4. Flip the chicken over. Bring the twine up the sides of the chicken and hook the twine under the wings, bring up on to the spine of the chicken. Twist the twine the same as previously.

  • 5. Wrap the twine back over the wings and flip the chicken over. Pull tight and tie off the twine.

    5. Wrap the twine back over the wings and flip the chicken over. Pull tight and tie off the twine.

  • 6. Thread the marinated chicken onto the skewer.

    6. Thread the marinated chicken onto the skewer.

  • 6. Secure with prongs.

    6. Secure with prongs.

Before you begin

Pat your chicken dry with paper towels (the skin is crispier if it’s dry), and season the inside of the bird.

Measure out your cooking twine (don't use normal string as it will burn), you will need 3 x the length of your chicken.

Truss the chicken

  1. Flip the chicken so that the breast is facing up, with the legs facing you. Tuck the twine under the closest end of the chicken. Bring the twine around to the top, going around the thickest part of the thigh. Twist the twine around itself to hold it in place and pull it tight.

  2. Feed the twine back under the legs. Cross back over the ankles and pull together so the legs are held tight.

  3. Flip the chicken over. Bring the twine up the sides of the chicken and hook the twine under the wings, bring up on to the spine of the chicken. Twist the twine the same as previously.

  4. Wrap the twine back over the wings and flip the chicken over. Try to fix the wingtips close to the body. If you have a larger bird, you may need to wrap it twice. Pull tight and tie off the twine.

  5. Marinate the chicken as you choose. Thread the chicken onto your rotisserie rod and fasten with prongs.

Top