> There's no need to truss a chicken (that's foodtv claptrap), especially
not for
> rotisseried chicken 'cause no matter that it's butcher twine chances are
better
> than 50% there'll be flare ups and the twine will burn and fall off, and
then
> the bird will be out of balance and the spit will typically quit
> rotisserie-ing, and sit there in one position, and BURN... all this while
the
> cook is fifty feet away hitting on his now grown up niece and won't have a
clue
> that the only chick he got over heated is the one on the Q.
>
> Cut slits in the skin (I'm positive yoose can find your way around a
chick's
> anal area) and tuck in her legs, then do likewise with the wing tips.
Only
> time a chick needs trussing is when she's gonna get stuffed, and well
stuffed
> they don''t rotisserize, they just lie there and sizzle.
>
> Class dimissed.

the OP was talking about the ronco rotisserie sheldon, which i'm sure you
don't have. (you're far to good a cook and to cool to own one) believe me
you have to truss a chicken especially in the smaller version. so in a
nutshell, shut your ****ing cakehole ass spelunker ;-)