How to Truss a Chicken
Trussing a chicken may be regarded as optional if you are using a V-shaped roasting rack, but it is essential if you are using a rotisserie.
There are many ways to truss a chicken, here I will show a simple one that I use.
Whichever way you prefer, the more you use it the easier it becomes.
Step 1
Cut about 1 metre / 40 inches of kitchen string for a small chicken (1.1kg / 2 1/2lbs), more for larger birds.
Put the mid-point under the tail and wrap around, crossing.
Step 2
Go Under and around the legs, bring the string to the centre and cross over.
Step 3
Go around the outside of the legs, pulling the string to draw the legs together as you do so.
Bring the string under the legs then through between them to the breast.
Step 4
As you pull the string over the breast, cross over.
Step 5
Pull each end of the string over the top of the wing, then around and under the wing, back towards the centre of the breast.
Step 6
Tie a knot over the breast.
Step 7
Lift the string at the breast a little and tuck 1 wing tip under it.
Step 8
Now tuck the other wing tip under the string.
That’s it, you’re done. Now roast the chicken and enjoy.
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