Trussing a chicken is easier than you may think and serves an important purpose. It helps the chicken to cook evenly without drying out.
- Start by using kitchen twine – plain, unbleached cotton string that won’t melt or burn. You’ll need at least 0,9m of twine for an average-sized chicken.
- Put the chicken, breast side up, on a chopping board. With the legs facing towards you, position the centre of the twine underneath the tailbone.
- Next, secure the legs by lifting the twine and wrapping each end around the bottom of the legs. Cross the two pieces in the middle.
- Now, holding both ends of the twine, pull tightly until the legs come together. Pulling the ends away from you, wrap the twine over the wings and around the front of the chicken.
- Turn the bird over so the neck is facing you and tie a knot beneath the neckbone.
- Trim the ends of the twine using a knife – it’s easier to clean than a pair of scissors.
- Turn the chicken onto its back again and pop it into the oven to roast.
