I am by no means a professional chef. Actually, in my younger years, I hated cooking. So the idea of trussing a chicken (10 years ago I probably would have had to look up that word in a dictionary) is intimidating. There are lots of ways to truss a chicken depending on how you are going to cook it, but I found this way is easy and holds the bird together really well while it is revolving on the rotisserie.
The video below is a step by step guide showing you how to truss or tie your chicken in order to prepare it for the rotisserie. I also show you easy ways to set up and place the rotisserie spit for the Instant Vortex Plus and the Omni.
You can also use this method of trussing a whole chicken for cooking in the oven or in other air fryers or rotisseries.
If you scroll down I also have the instructions written out with pictures if you prefer printing it out.