How to Truss a Chicken

 

 

 

 

 

 

When you truss a chicken, you tie the legs and wings firmly to the body of the chicken using kitchen twine. This helps the chicken to cook evenly, prevents the wings and legs from burning and helps keep the chicken in shape. Trussing a chicken also helps seal in the stuffing. There are many ways of trussing a chicken. This is my own method of doing it.

 

 

 

 

 

 

TOOLS:

(1) Kitchen Twine

(2) A Toothpick

(3) A Pair of Scissors

 

 

 

 

 

 

PROCEDURE:

(1) Using a toothpick, seal the neck opening of the chicken. This will keep the juices and stuffing sealed in the chicken.

 

 

 

 

 

 

(2) Lay your stuffed chicken on its back. Cut out a long piece of twine, enough to truss the whole chicken. You will be going full circle with the twine. Push the chicken legs towards the chicken and tie them together at the hock joint.

 

 

 

 

 

 

(3) Pass the twine along the sides of the chicken, over the thighs and underneath the wings and tie it in front of the chicken.

 

 

 

 

 

 

(4) Next, pass the twine over the wings and under the chicken. Flip the bird and tie the twine on the breast. Make sure the wings are tied tightly to the body of the chicken.

 

 

 

 

 

 

 

 

 

 

 

 

(5) Finally, pass the twine along the sides of the chicken, over the thighs and back to the hock joint. You have come full circle. Tie it there and cut off any excess twine with your scissors.

 

 

 

 

 

 

Your chicken is now ready to be perfectly roasted.

 

 

 

 

 

 

My recipe for roasted chicken can be found here.