How-To: Truss a Chicken

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.

Cross the twine across the legs and under the drumsticks.

Pull it tight.

Keep your fingers on the butcher twine. Pull it down the cutting board and over the wings

Flip the bird over. Cross the twine across the back.

Wrap it underneath itself three times.

Pull tightly until it can’t go anymore.

Tie-off and remove the excess twine.

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.