How To Truss A Chicken
INGREDIENTS:
1 ea whole chicken (I swear by D’artagnan Green Circle Chicken)
SUPPLIES:
3-4 feet butcher’s twine (depending on the size of the bird)
1 ea sheet pan & rack
DIRECTIONS:
Start by cutting a 3-4 foot length of butcher's twine.
Face the chicken breast side up with the legs facing towards you.
Loop the butcher's twine around the chicken's neck area, making sure it is secure.
Pull the twine to fasten the wings onto the chickens side.
Bring the twine under the breast and cross the string, making sure to pull the breasts taut.
Loop the twine under the legs, near the thigh.
Pull the string up towards the end of the legs.
Criss-cross the legs and tie the string to hold the legs together.
Tie the twine in a tight knot to hold the chicken together.
Click here to roast the chicken!
I LOVE sharing my PRO tips, and part of that is sharing the equipment and food products I use. I only recommend the things that I use myself, and would never suggest a product I don’t believe in. If you choose to purchase something from my links, I may receive a small commission, at no additional cost to you.