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The Ultimate Guide to Trussing a Chicken and a Rotisserie Chicken Recipe from Everyday Good Thinking, the official blog of @HamiltonBeach

How To Truss a Chicken

  1. Start with a length of string about 4-5 times the length of the bird. You want to have enough, especially if you are trussing for rotisserie cooking, so measure off some more if you need to.
  2. Set your chicken on a flat surface with the legs on top and facing you.
  3. Fold your string in half to find the middle, and slide it under the drumsticks at the end of the breastbone.
  4. Crisscross the string, going under the ends of the legs, then crisscross again so the legs pull into the center. Pull it taut to ensure the legs stay together.
  5. Flip the bird over sideways so the legs are now under the bird, but still towards you, keeping the string tight.
  6. Lead the string away from the legs and wrap it under the wings.
  7. Crisscross the string across the back of the bird.
  8. Wrap it around the chicken, crossing over the wings (this prevents them from flopping around in a rotisserie oven).
  9. Flip the chicken over, this time so the legs are back on top, but facing away from you, and tie it off across the breasts. Make sure it’s nice and tight.
  10. Trim any excess string, then tuck the wing tips under the bird. Voila!

The Ultimate Guide to Trussing a Chicken and a Rotisserie Chicken Recipe from Everyday Good Thinking, the official blog of @HamiltonBeach

See our photo step-by-steps below as well as a video explaining the process. Share the pictures on Pinterest and Twitter and show off your new trussing skills to your friends!

Step-by-Step Photos and Video: How to Truss a Chicken

The Ultimate Guide to Trussing a Chicken and a Rotisserie Chicken Recipe from Everyday Good Thinking, the official blog of @HamiltonBeach

Preparing a Chicken for a Rotisserie Oven

The autumn months are the perfect reason to prepare a rotisserie chicken for your family, for guests or as the main attraction at a holiday dinner. The Hamilton Beach Rotisserie Countertop Oven with Convection is the perfect tool. Prepare the chicken by following the trussing instructions above. When finished, season the chicken by rubbing it well all over. Attach the chicken securely to the spit, making sure the chicken is balanced and the spit is secure and snug. This method of cooking allows the chicken to baste itself inside and out as it rotates, creating incredibly moist meat and a perfectly browned skin. Allow the chicken to rest for a few minutes before carving so it retains moisture.

The Ultimate Guide to Trussing a Chicken and a Rotisserie Chicken Recipe from Everyday Good Thinking, the official blog of @HamiltonBeachThe Ultimate Guide to Trussing a Chicken and a Rotisserie Chicken Recipe from Everyday Good Thinking, the official blog of @HamiltonBeachThe Ultimate Guide to Trussing a Chicken and a Rotisserie Chicken Recipe from Everyday Good Thinking, the official blog of @HamiltonBeach


Rotisserie Chicken

5 pound whole chicken
2 teaspoons paprika
2 teaspoons cracked black pepper
1 teaspoon garlic salt
1 teaspoon onion powder
1 teaspoon crushed dried rosemary
1 teaspoon dried basil
1/2 teaspoon cayenne pepper
Use cotton twine to truss chicken for roasting.
In small bowl, mix remaining ingredients. Rub over all sides of chicken.
Secure chicken on skewer. Insert into oven.
Set oven to rotisserie. Roast 1 to 1 1/2 hours or until meat thermometer reads 165°F.
Recipe is for use with a rotisserie oven.
Everyday Good Thinking http://everydaygoodthinking.com/

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Food Focus: Tomatoes

In my house, we look forward to tomato season all year. We rush to farmers markets and produce stands in the summer, eagerly awaiting the sight of red, yellow, orange and pink tomatoes to take center stage in our everyday cooking. It’s fun to see the colorful heirloom tomatoes on the counter, and sometimes I don’t want to use them because they look so beautiful. Some have stripes, some have weird ridges and bumps, but they all have that perfectly tart and sweet, juicy flavor we all love.

But, sadly, autumn is around the corner and soon our summer bounty will be gone until the following year. So we binge on tomatoes while we can, using them in as many dishes as possible. I often wonder why I eat them any other time of year. To celebrate the beloved tomato, I pulled together a few interesting facts and a couple recipes that showcase the fruit. (Yes, technically, a tomato is a fruit.)


  • According to the USDA, Americans eat between 22- 24 pounds of tomatoes per person, per year.
  • According to the USDA, the tomato is America’s fourth most popular fresh-market vegetable behind potatoes, lettuce, and onions.
  • Heirloom tomatoes are varieties that have been reproduced for multiple generations without cross-breeding.
  • There are four general classifications for the shape of a tomato: beefsteak, globe, paste and cherry.
  • According to HGTV, the scientific term for the tomato is islycopersicon lycopersicum, which means “wolf peach.”
  • According to the USDA, there are an estimated 10,000-25,000 varieties of tomatoes in the world.


  • Tomatoes can be preserved through canning, freezing, and drying.
  • Plum tomatoes have lots of meaty flesh and few seeds, making them suitable for sauces and pastes. Slicing tomatoes have more juice and seeds and less flesh. They’re ideal for eating in salads.
  • Store fresh, ripe tomatoes at room temperature with stem side up to reduce softening. Avoid storing tomatoes in the refrigerator, where cold air dulls its taste and softens the texture to make it mushy.



Tomato Bruschetta
YIELDS: 6 servings

2 large red ripe tomatoes (about 1&1/4 pounds), cored, seeded, and diced
1/2 cup coarsely chopped fresh basil
2 tablespoons peeled and diced red onion, (optional)
1/4 cup extra-virgin olive oil, divided
1 clove garlic, peeled and minced
1 teaspoon balsamic or red wine vinegar
Salt and pepper
12 slices crusty French bread, cut diagonally, about 3/4-inch thick
3 cloves garlic, peeled and halved
In a small bowl, combine the tomatoes, basil, red onion (if desired), 2 tablespoons of the olive oil, the minced garlic, vinegar, and salt and pepper. Cover and let stand at room temperature for at least 30 minutes but not longer than 2 hours.
Place the bread slices on the grill. Grill for 4 to 5 minutes or until the bread is lightly toasted and golden on both sides, turning once.
Remove and immediately rub the edges and one side of each slice with a garlic clove half. (Use a half clove for every 2 slices.) Drizzle about 1/2 teaspoon of olive oil onto the garlic-rubbed side of each slice.
Stir the tomato mixture with a large spoon to thoroughly moisten; top each bread slice with about 1&1/2 tablespoons of the tomato mixture. Place on a platter and serve immediately.
Everyday Good Thinking http://everydaygoodthinking.com/

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How to Shop the Farmers Market

Farmers markets are gaining popularity throughout the U.S. and offer consumers a way to purchase foods grown by local farmers or prepared by local artisans. Often, these foods are organic or natural, and you can find seasonal produce as well as meats, seafood, eggs, and flowers. You even have the opportunity to talk directly to the farmers, ask questions, and sometimes even enjoy a hot donut while listening to live music. The markets vary in size and frequency depending on location, but they all offer a chance for you to get a little bit closer to your food in a fun, exciting way. Here are our tips for making the most of your trip to the farmers market. And, if you have never shopped the farmers market, we hope these will help you feel prepared and excited for a new and unintimidating way of shopping.

Find your local farmers markets by clicking here.

1. Know what’s in season

It’s important to know what’s in season where you live so you can have confidence what you are buying is local and fresh. You’ll find local, in-season produce tastes much better than their supermarket counterparts, and during peak season, you will see prices drop at the farmers market as more producers have similar products. Look for producer-only markets to ensure the farm selling the product is the same farm that grew it, or just ask the seller if they grew, raised or made it and where. Use this Peak-Season Map from Epicurious to find out what’s in season near you.

2. Take your time

It’s best not to rush at the farmers market. Think of your trip as an experience, not a chore. You can bring the kids (many markets have activities for children and have food vendors or entertainment, plus they can learn about food), or just grab a coffee and a freshly made donut and wander for a while before you shop. We recommend you do a lap of the market before purchasing. You will see many of the same offerings at different stands, so if you are looking for a good deal, it helps to peruse and comparison shop before you purchase.

3. Go early (and often)

You’ll find the best selection when the market first opens. The produce won’t be picked over yet, your favorite farm-fresh eggs will still be in stock. You’ll be better able to converse with the farmers without feeling rushed. If you go to the market regularly, you will learn what’s in season and get excited when you see the first local tomatoes hitting the stands. You’ll develop relationships with your food producers and feel even more comfortable asking questions.

4. Bring your own bags

One of the great advantages to shopping at the farmers market is you are supporting the environment through reduced emissions used to transport food. By meeting your farmer at the market directly, you greatly reduce waste. This is especially true if you bring your own reusable shopping bags, a large canvas tote, or a market basket. Many vendors don’t offer plastic bags and the ones that do are usually not very sturdy. You can also recycle your egg cartons or berry crates; just bring them back to the market the next week. Your farmers will be happy to reuse these supplies and grateful for your help.

5. Bring cash

Most farmers market vendors don’t accept credit cards, so bring cash and bring it in small bills like 1s and 5s, if possible. Occasionally, food vendors or suppliers of more expensive products like housewares, wines, meats, or seafood will take cards, but you can play it safe by bringing cash. Also check with the market coordinator or the market website to see if your local market participates in low-income subsidy programs, such as WIC and SNAP.

6. Know your needs

Sometimes going to the farmers market is almost too much fun! It’s very easy to get caught up in all the beautiful colors and varieties of fruits and vegetables. To reduce the risk of extra food going bad and needing to be thrown out, think ahead about how many nights you plan to cook that week or how many meals you need to prepare. By thinking this through, you’ll have a better idea of how much you should take away from the market. Remember, if there is something you love, you can always buy in bulk (savings!) and preserve the food through one of the many preservation methods, such as canning, pickling or dehydrating.

7. Ask a lot of questions

The farmers at the markets are an underutilized resource for information. “Ask as many questions as you can. Ask about how things are grown, ask if they are certified organic, and if they aren’t, ask why not. A lot of certifications are expensive, so farmers don’t get certified even though they may follow organic or natural practices,” says GrowRVA owner Karen Atkinson. Feel comfortable asking about how weeds and insects are controlled or where the food is grown. If purchasing meat, you can ask about what the animals are fed and how they are kept. Farmers are often very proud of their work and are happy to answer your questions. Additionally, ask how they like to prepare the foods they sell. Who better to ask for advice than the person who eats, sleeps, and breathes their product!

8. Store foods properly

If you plan on running some other errands after the market or you want to drop off your food and go back to enjoy the festivities, consider bringing a cooler and ice packs along. This will ensure your frozen meats don’t thaw and your herbs don’t wilt. If you aren’t sure how to store your goods, ask the farmers when you buy them. They will be able to give you some tips.

9. Buy ugly stuff

These days, we are so used to how fruits and vegetables look under the bright lights of the grocery store. They are often shiny, plastic-wrapped, or pre-chopped, and there is not a speck of dirt to be found. It is different at the farmers market since many of these foods were picked, pulled, or cut that same morning. Some foods may have had a rudimentary washing, but many will still have some natural leftover dirt from Mother Nature. Weird looking carrots or apples will often taste the best, so don’t pass over an item for minor visual imperfections. The more you shop, the more comfortable you will become with what food looks like directly from the source.

10. Have fun and be flexible

This is the most important tip of all. Farmers markets are all about finding what’s in season, so if you were planning on buying squash and the crop just isn’t in yet, you’ll be out of luck. Keep your shopping plan flexible and make substitutions as necessary. Also, have fun with your purchases. Try new things you’ve never had before and you may just end up with a new favorite food!