Trussing a Chicken

If you want your chicken to hold its shape perfectly while roasting, you can truss it. You can do without trussing if you’re in a hurry, but a trussed roast chicken makes for a better look and easier carving.

1

Lift the skin and cut out the wishbone from the neck cavity.

This step makes the breast meat easier to carve later.

2

Tuck the wings under the body.

You secure the wings with a string in a later step.

3

Wrap a string around the drumsticks.

You want to cross the string to pull the drumsticks together.

4

Pull the string toward the back of the chicken.

Be sure to catch the tucked wings underneath the string.

5

Flip the chicken over and hook the string under the backbone.

You use the backbone to secure the string.

6

Tie the string into a secure knot.

Flip the chicken over, and . . . voilà!

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