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Recipes
Dairy-Free
How-To: Truss a Chicken
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3 INGREDIENTS • 9 STEPS • 5MINS

How-To: Truss a Chicken

Recipe

4.7

3 ratings
Here is one of many ways to truss a chicken. Trussing helps the chicken maintain its shape and cook evenly without drying out any of the extremities.
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Here is one of many ways to truss a chicken. Trussing helps the chicken maintain its shape and cook evenly without drying out any of the extremities.
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com

5MINS

Total Time

$0.00

Cost Per Serving

Ingredients

Servings
4
us / metric
Whole Chicken
1
Whole Chicken
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper

Nutrition Per Serving

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Calories
244
Fat
10.1 g
Protein
36.4 g
Carbs
--
Love This Recipe?
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How-To: Truss a Chicken
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author_avatar
SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com

Cooking Instructions

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step 1
Start by patting the Whole Chicken (1) dry with a paper towel. Lay it down breast-side up with the legs pointed away from you. Place the butcher twine underneath the tail and pull it up on both sides making sure it is even. You will need about 30-inches of twine.
step 1 Start by patting the Whole Chicken (1) dry with a paper towel. Lay it down breast-side up with the legs pointed away from you. Place the butcher twine underneath the tail and pull it up on both sides making sure it is even. You will need about 30-inches of twine.
step 2
Cross the twine across the legs and under the drumsticks.
step 2 Cross the twine across the legs and under the drumsticks.
step 3
Pull it tight.
step 3 Pull it tight.
step 4
Keep your fingers on the butcher twine. Pull it down the cutting board and over the wings
step 4 Keep your fingers on the butcher twine. Pull it down the cutting board and over the wings
step 5
Flip the bird over. Cross the twine across the back.
step 5 Flip the bird over. Cross the twine across the back.
step 6
Wrap it underneath itself three times.
step 6 Wrap it underneath itself three times.
step 7
Pull tightly until it can’t go anymore.
step 7 Pull tightly until it can’t go anymore.
step 8
Tie-off and remove the excess twine.
step 8 Tie-off and remove the excess twine.
step 9
Flip the chicken back over breast-side up. Pull the wing tips back, so the chicken is ready to tan. Season with Salt (to taste) and Ground Black Pepper (to taste) on both sides. Place on a roasting pan, and roast in a 450 degrees F (230 degrees C) oven for 50 to 60 minutes, or until a thermometer inserted into the thigh reads 165 degrees F.
step 9 Flip the chicken back over breast-side up. Pull the wing tips back, so the chicken is ready to tan. Season with Salt (to taste) and Ground Black Pepper (to taste) on both sides. Place on a roasting pan, and roast in a 450 degrees F (230 degrees C) oven for 50 to 60 minutes, or until a thermometer inserted into the thigh reads 165 degrees F.

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Tags

Dairy-Free
American
Gluten-Free
Chicken
Keto
Low-Carb
Shellfish-Free
Dinner
French
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