Putting the whole chicken on the rotisserie spit:
Step 1: Have the chicken thawed, cleaned and ready to cook. Have the spit and forks cleaned and the rotisserie ready to go.
Step 2: Run the rotisserie spit through the chicken breast, parallel to the backbone. Try to image a line running through the very center of the bird. The spit will run out through the body opening. Make sure it is centered.
Step 3: Attach the rotisserie spit forks into chicken breast and tail areas. Make sure the forks are pressed tightly together and that the chicken is very secure.
Step 4: Tie the chicken wings together with twine at the first joint from the tip around the back of the chicken.
Step 5: Loop a piece of twine around the tail and spit and tie tightly around the crossed legs.
Step 6: Test the whole thing for balance by rolling the rotisserie spit in the palms of you hands. It should turn easily and not have a heavy and light side. If it isn't balanced adjust the spit forks.
As the bird cooks on the grill it can become a little unbalanced due to fluid loss. I try to keep access to the body cavity and have some celery or carrot sticks, or whatever that I can wedge inside the chicken to try and rebalance on the rotisserie.
