How to Truss a Chicken
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
5 mins
-
Servings
4
-
Calories
409 kcal
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Course
Main Course
How to Truss a Chicken
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Learn how easy it is to truss a whole chicken so that it is more flavorful, juicy and tender when cooking and serving it up.
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Ingredients
- 1 whole roasting or frying chicken
- 2 yards Butcher’s twine
- sea salt and pepper
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Instructions
- Pat the chicken dry on all sides with a paper towel and lay breast side up on your cutting board.
- Season the inside of the cavity with salt and pepper.
- Fold each wing back behind the cavity of the chicken to help lay it flat.
- Place the long piece of butchers twine under the bottom part of the chicken, about 2” up from the bottom, and pull up on each side.
- Cross the twine over on the top side of the chicken legs and pull together to begin to close up the cavity and bring the two legs together.
- Making a figure 8 cross the twine back under the legs and pull to bring them together.
- Run the twine to the front side and over top of each leg.
- After running it over the legs begins to bring the rope downwards to the bottom side of the chicken.
- Flip the chicken over holding everything still in place and pull the twine upwards past the next bone.
- Make a knot just right above the neck bone.
- Pull the knot tightly together under that neck bone and then make another knot to secure it.
- Trim off any excess twine using scissors or a knife.
Notes
- Chef Notes:
- Make-Ahead: You can truss a chicken up to a day or two before roasting it.
- How to Store: You can keep the chicken trussed and covered in the refrigerator up to 2 days before roasting it.
- Be sure your chicken is patted dry with a paper towel before beginning to truss.
- The reason you season the cavity first because once you tie it up its way too hard to get back in there to do it.
- The reason you fold the wings back is so that it stabilizes the chicken and keeps it flat and does not rock back and forth.
- If you notice in the picture where I tie a knot above the next bone, I fold over the twine twice, which is also called a, “French knot.” This will hold your knot in place better.
- Once the chicken is done roasting, use a knife or scissors to remove the twine before slicing and serving.
Nutrition Information
Show Details
Calories
409kcal
(20%)
Protein
35g
(70%)
Fat
29g
(45%)
Saturated Fat
8g
(40%)
Cholesterol
143mg
(48%)
Sodium
133mg
(6%)
Potassium
360mg
(10%)
Vitamin A
267IU
(5%)
Vitamin C
3mg
(3%)
Calcium
21mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 409 kcal
% Daily Value*
| Calories | 409kcal | 20% |
| Protein | 35g | 70% |
| Fat | 29g | 45% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 143mg | 48% |
| Sodium | 133mg | 6% |
| Potassium | 360mg | 8% |
| Vitamin A | 267IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 21mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5.0
3 reviews
Excellent
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