How to Truss a Chicken
User Reviews
5
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Prep Time
3 mins
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Total Time
3 mins
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Servings
4 servings
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Calories
1 kcal
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Course
Main Course
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Cuisine
American
How to Truss a Chicken
Description
Trussing a chicken requires kitchen twine to bind the chicken’s wings against its body and secure the legs. Starting with a length of about three feet, the twine is positioned under the neck, drawn tightly around the wings folded in and legs crossed, and finally tied off with a knot that holds the bird firmly but allows tightening. This technique compacts the chicken, preventing wing tips and legs from flaring out during roasting.
The process ensures the breast meat is more prominent and cooks evenly, while discouraging exposed parts from drying out or burning. Using unbleached cotton butcher’s twine is recommended because it withstands oven heat and holds knots securely.
Trussing can be applied to various types and sizes of poultry. It often improves the final roast’s presentation, ease of carving, and even cooking. After roasting, leftover cooked chicken should be stored refrigerated and covered for up to four days.
Proper trimming of excess neck skin before trussing can also improve the final result. The technique is favored in home cooking and professional kitchens alike for roasting whole birds.
Ingredients
- 1 to 5 pound chicken see note 2, whole
Instructions
- Cut a length of kitchen twine to about 3 feet in length. Place the chicken breast-side up, and run the center of the string under the neck in the front of the bird. Bring the string up towards the wings and legs.
- Use your thumbs to tuck the wings in as you bring the string around towards the legs. Keep the string tight to force the wings firmly against the body. The string should roughly follow the contours of the chicken breast.
- Bring the string around between leg and breast, then give it one overhand knot and pull tight. The wings will be solidly pinned to the body, and the chicken breast will pop up. Note that this is NOT a solid knot - we just want to be able to tighten up on the string.
- Bring the ends of string down between the chicken's legs, then cross the legs at the "ankles" above/behind the point of the chicken breast. Make sure your previous knot is still pulled tight.
- Separate the strings, loop them around the outside of the chicken ankles, then tie a square knot to finish it off. The legs should now be cinched in close to the body. Snip the extra ends of string, and discard them.
Notes
- Use unbleached cotton kitchen twine (butcher’s twine) to avoid burning and ensure strong hold.
- Truss any whole chicken or similar bird to promote even roasting and neat appearance.
- Trim excess neck skin before trussing for cleaner results.
- Store leftover cooked chicken covered in the refrigerator for up to 4 days.
- Brown twine can be easier to spot on raw poultry compared to white twine.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 1 kcal
% Daily Value*
| Serving | 1 serving (5 ounces) | |
| Calories | 1kcal | 0% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 1mg | 0% |
| Potassium | 1mg | 0% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 1mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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