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.

Enlarge 1 Lift the skin and cut out the wishbone from the neck cavity. This step makes the breast meat easier to carve later.	Enlarge 2 Tuck the wings under the body. You secure the wings with a string in a later step.	Enlarge 3 Wrap a string around the drumsticks. You want to cross the string to pull the drumsticks together.
Enlarge 4 Pull the string toward the back of the chicken. Be sure to catch the tucked wings underneath the string.	Enlarge 5 Flip the chicken over and hook the string under the backbone. You use the backbone to secure the string.	Enlarge 6 Tie the string into a secure knot. Flip the chicken over, and . . . voilà!