Trussing Poultry for the Rotisserie
1.Slip one of the forks on the skewer with the tines pointing to the tip of the skewer. Loosely tighten the screw to keep it from slipping.
2.Insert the skewer through the bird securing with the fork.
3.Cut 24” of kitchen string and lay it under the bird, breast side up, with equal lengths of string on each side.
4.Wrap each end of the string around each of the wings; catch each wing tip as the string is brought tightly together at the top and knotted. Do not cut off the extra string.
5.Cut another 20” of string and lay it under the back. Wrap it around the tail then around the skewer. Cinch tightly.
6.Pull legs forward; cross them on top of the skewer; bring string around and tie a tight knot.
7.Connect the string holding the legs to the string holding the wings; then knot. Add the other fork and push tines into the drumsticks to secure.
8.Check the balance by rolling the skewer in your palms. The bird should not rotate or be loose in any way. If so, redo the truss- ing. The bird will not cook evenly if it moves on the skewer.
English 30
