Wash the inside of the whole chicken and pat dry.Stuff the chicken with stuffing of choice. (If you are short of time, use a packet stuffing and add chopped Spanish onion and choice of spices.)Truss legs and wings using butcher’s string or wire – they need to stay secure as bird flips over. Baste with olive oil and other spices of choice.Tip: ensure that your poultry is evenly balanced on the rotisserie rod. Otherwise excessive strain will be placed on the rotisserie motor which could lead to burn out over time.