Chicken is one of the most versatile meats you can prepare indoors or outdoors if you have a rotisserie kit for your pellet grill. So, it may require a bit extra work to prepare, but who can resist that golden-brown, whole chicken and its flavorful juiciness? Two main techniques determine an excellent rotisserie chicken – spices and trussing. If either of them lacks, your chicken may be less of a success.
You can make rotisserie chicken without twine. However, instead of skipping the trussing step, use a substitute truss, such as sewing cotton, dental floss, toothpicks, or aluminum foil. In addition, you can cut slits in the excess cavity skin for the legs and fold the wings back if you don’t have twine.
The little things can make a good barbeque, and we tend only to remember the obvious. It is also true when preparing for a fun-filled get-together with rotisserie chicken on the menu.
You have the grill, the chicken, and the spices. Then you realize you don’t have kitchen twine and can’t truss the chicken. Don’t worry; you can use several other options to cook an amazing rotisserie chicken without string.
How To Truss Rotisserie Chicken Without Kitchen Twine
So, unfortunately, we did not all go to culinary school or are professional chefs with kitchen twine in our cooking toolbox.
Yet, we want to tie the bird’s wings and legs tightly against its body. Trussing, the fancy word, allows the chicken to stay firm and retain moisture while cooking. In addition, the twine should be about three times the length of the chicken or bird. So, what can be a good substitute?
Truss Rotisserie Chicken By Cutting Slits
In the absence of rope or another suitable alternative for trussing, this solution may seem daunting initially, but it works. Once the wings and legs are secure, you should not have flappy parts rotating with the rotisserie while cooking.
So follow the steps below to truss the chicken.
- Lay the chicken on its back with its wings and legs facing up.
- Take each wing by the tip and fold them backward while pushing them under the chicken’s back.
- Now for the legs. You will notice the loose skin around the chicken’s cavity. If it is not visible from the outside, look inside the chicken’s cavity and pull it out.
- Cut two slits into this excess skin, one on each side corresponding to each leg. Be careful not to make the cuts close to the ends or wide. If you can push your finger through, it is okay.
- Take the opposite leg and push the end into the incision on one side. Repeat with the other leg and the opposite slit. The result should be an almost cross-legged chicken.
Truss Rotisserie Chicken Using Dental Floss
There is a good chance you have dental floss in the house. If so, it works excellent for trussing chicken. That said, make sure you use unwaxed and unflavored floss, as you don’t want unwanted external flavors contributing to the chicken’s taste.
Dental floss can snap, so don’t truss the chicken too tight; just firm enough to keep all the body parts in place while rotating.
Truss Rotisserie Chicken Using Aluminum Foil
This twine substitute will probably be number six on a scale from one to ten, but it will do the job.
Firstly, create thin strips and roll them up in tight ropes to wrap around the chicken, securing the wings and legs close to the body. Two bands would do the trick – one at the bottom and one on the top half.
Ensure the aluminum strips are not too wide or thick, as their purpose is to secure the moving parts.
Truss Rotisserie Chicken Using Toothpicks
Again, not the ultimate kitchen twine replacement, but it will work if nothing else is available. Drive the wooden toothpicks securely through the wing and meaty leg portions into the chicken’s body at an angle.
Remember to cross the legs while securing them to prevent moisture from escaping through the cavity. In addition, remove the toothpicks after cooking.
Truss Rotisserie Chicken Using Paperclips
It sounds unusual, but if you have nothing else, use them. Firstly, use a paperclip to tie the leg ends together, or use it as a toothpick pin.
Alternatively, clip the wing tips to the body as you would with a stack of papers. You aim to attach the loose body parts to the body securely and tightly. Don’t use plastic-covered clips, as the plastic will melt and spoil the chicken.
Truss Rotisserie Chicken Using Cotton Sewing Thread
This twine alternative makes it vital to use cotton thread, as polyester will melt like plastic. In addition, kitchen twine is, in fact, a form of cotton string; thus, if you can find some in the sewing kit, it will work perfectly. Lastly, any linen, hemp, or cotton thread mixture should be safe if it doesn’t melt or discolor.
Truss Rotisserie Chicken Using Cotton Gauze
Using cotton gauze is better than no twine if you do not have any of the other kitchen twine alternatives. Of course, that is if you have gauze; after all, it is cotton.
Again, wrap two small strips around the chicken’s body to keep those swinging legs and wings more secure against its body.
Truss Rotisserie Chicken Using Your Butcher’s Twine
If you don’t have kitchen twine, it doesn’t mean your butcher doesn’t. If you know you lack the means to truss the rotisserie chicken, ask your friendly neighborhood butcher while ordering or purchasing the fresh chicken.
Most butchers use twine to wrap roasts and meat rolls and may have a spare piece for you, so don’t be afraid to ask.
Twine Alternatives To Avoid
It’s simple to think you can use almost anything to twine chicken, but it’s important to avoid using flammable or colored items such as rubber bands or anything plastic or polyester. Instead, do not truss your rotisserie chicken using the wrong twine substitute.
Trussing a rotisserie chicken ensures the chicken cooks thoroughly the whole way through. Twine is the most common method, but if it’s not readily available, you can get creative and use any of the options above.
You can also cut slits in the loose cavity skin to secure the legs in a crossed manner and tuck the wings close to the chicken’s back after folding the wing tips over.
Avoid using anything flammable or has a color dye that can discolor or contaminate the meat.