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
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.
Feed the twine back under the legs. Cross back over the ankles and pull together so the legs are held tight.
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.
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.
Marinate the chicken as you choose. Thread the chicken onto your rotisserie rod and fasten with prongs.