Trussing a Chicken

Trussing is a process where the wings and legs of the chicken or turkey are tied before roasting. This process helps in keeping the wings and legs, as well as the stuffing at place while roasting. Trussing is usually done with an ordinary string or thread which has to be removed after roasting. Following are methods on trussing chicken with and without strings.

How to Truss a Chicken

Before going for the actual trussing, you need to remove the giblets from the cavity and set them aside. Secondly, you need to wash the chicken thoroughly and pat it dry. Now, stuff the chicken with your favorite stuffing, or with that required for the particular chicken recipe.

• The bird should be placed on its back, with its wings tucked under it.
• Now take a string that is 5 times the total length of the chicken. The middle of the string should be placed exactly under the tail.
• Now, bring both the sides of the string up, cross over the tail and wrap at the ends of the drumsticks.
• Pull the strings together to draw the legs of the chicken closer and cross to hold it securely.
• Flipping the bird over, pull the strings over the thighs and wrap around the upper part of wings.
• Bring both the wings closer and wrap them close to the body.
• Lastly, if you have a wish to tie the flap of skin around the neck, you can fold it with string and tie on the top.

Trussing a Chicken Without String

Following is the method used to truss chicken without string. The initial process of cleaning and stuffing should also be carried out here.

• The chicken should be placed on the table such that the breast should be down and the back should be facing you.
• Next, fold each wing of the chicken backwards. Tips of the wings should be placed next to the body.
• These tips should be placed securely in the skin with the help of skewers. It is recommended to go for steel skewers as they are stronger than their counterparts.
• A single skewer should be inserted through both the legs to hold them together.
• Lastly, the flab around the neck should be pushed through the opening of the body and held in place with the help of a skewer.

When the chicken is trussed, it takes longer time to cook the dark meat properly. After roasting for prescribed time, you need to check the temperature of the dark meat to be sure whether it is properly cooked or not. However, a finely trussed chicken helps in keeping the stuffing and the bird in proper place.

Once you learn the basic method of trussing the bird, you can practice to achieve perfection. With some practice, you are sure to succeed. Good luck!