Trussing a chicken involves tying it with kitchen twine to ensure even cooking and help it maintain a compact shape while roasting. It’s a simple but important step that can result in juicier, more evenly cooked meat and a more appealing presentation.

A different way that preserves the breast for more even cooking

https://www.youtube.com/watch?v=G2leEwcDhXo

Traditional method

https://www.youtube.com/watch?v=NL_2QyE38iA

Why Truss a Chicken?

• Even Cooking: The legs and wings are snug against the body, preventing them from overcooking before the breast is done.
• Moisture Retention: Trussing helps the chicken hold its shape, reducing moisture loss and ensuring a juicier roast.
• Aesthetic: A neatly trussed chicken looks more appealing when served whole.

Steps to Truss a Chicken:

1. Prepare the Chicken: Remove any excess fat and the giblets from the cavity of the chicken. Pat it dry with paper towels.
2. Tuck the Wings: Tuck the wings underneath the body to prevent them from burning during cooking.
3. Tie the Legs Together:
   • Cut a piece of kitchen twine about 3 feet long.
   • Place the chicken breast-side up on a cutting board.
   • Position the twine under the tail end of the chicken, bringing it up and over the legs.
   • Cross the twine over the legs and pull them together tightly.
   • Loop the twine around the ends of the legs, tie a knot, and trim any excess twine.
4. Secure the Breast:
   • Take the twine and pull it down the sides of the chicken, gathering any loose skin over the cavity.
   • Bring the twine back around to the front and tie a knot under the neck or close to the breastbone, securing the legs and wings firmly to the body.
5. Final Check: Ensure that the chicken is compact and tightly trussed. This helps the bird cook evenly and avoids overcooked extremities.

You can roast it right after trussing or refrigerate it for later use!