How do you tie a chicken for roasting in a rotisserie?

Question

Everytime I try to tie one, it's legs and wings flap all over the oven burning them and messing up my oven!

Answer 1

To truss chicken, place it on a tray with legs toward you. Tuck wing tips under bird. Cut piece of kitchen twine about 3 feet long and center it on top of neck end of breast. Lift neck end of bird and pull twine down around wings and under chicken, then bring ends up over breast toward you and knot twine, pulling it tight to plump breasts. Bring ends of twine around ends of drumstick and straight up. Tie as before to pull drumsticks together and form a compact bird. Tie again to secure knot."

Answer 2

I always use one long piece of string.
Starting aroun the middle of the wings, tie very tightly, then turn chicken over, wind string around and tie just before the tips of the legs. Tie off very tightly, and cut ends. Good luck!

Answer 3

We use twine, then wrap both legs and thighs together and tie them securely, then we do the wings together.
You can have two separate ties for the wings and thighs or criss-cross over the breast and make it one big tie. I used to have the same problem

Answer 4

suggest you use a dead bird