I’m not saying it hasn’t been a slog to get meals on the table some days. But as sheltering in place has gone from a panicked necessity to an oddly familiar routine, our cooking capacity has grown and even flourished.
We’ve been teaching ourselves new things in the kitchen, like how to truss a chicken, and making our own comfort food.
After relying on rotisserie chicken for a few years, I had to brush up on my chicken trussing skills too.
But like the feeling of being on roller skates after, uh, a few years, it all came back to me when I tried trussing a chicken again recently.
Right after I started food writing full time way back in 2009, I worked at a neighborhood butcher shop for a few months.
The guys there (yes, it was all guys at the time, but they were very nice) taught me a lot, though they never let me break down a whole quarter of a cow. That was probably for the best.
However, that’s where I learned how to truss a chicken and this is the way I’ve been doing it ever since.
Trussing a chicken is a technique used in cooking where the wings and legs are tied close to the body with string or twine. This may sound like an unnecessary step, but there are some important reasons why properly trussing a chicken can make a big difference in how it cooks and tastes. In this complete guide, I’ll explain what trussing is, why it’s done, and provide a step-by-step tutorial on how to do it properly.
Why Should You Truss a Chicken?
Trussing a chicken before roasting or cooking serves a few key purposes
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It allows the chicken to cook more evenly. By securing the extremities close to the body, the chicken becomes more compact and uniform in shape. This promotes even heat distribution, preventing the wings and legs from overcooking while you wait for the thicker breast meat to cook through.
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It helps the chicken retain moisture and enhances overall juiciness. By tucking the wings and legs in, you keep them from being too exposed to the hot oven air. This minimizes moisture loss from the delicate appendages.
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It provides a neat, symmetrical appearance. A well-trussed bird simply looks more appealing on the plate. The uniform shape looks professional and appetizing
How to Truss a Chicken – Step-by-Step
Trussing a chicken is surprisingly straightforward once you know the basic method. With a bit of practice, you’ll be trussing birds like a pro in no time. Here are the key steps:
Gather Your Materials
You’ll need:
- 1 whole raw chicken
- Kitchen twine or butcher’s twine
- Scissors
- Clean working surface
Make sure you have about 3 feet of twine – it’s better to have too much than too little.
Position the Chicken
Place the chicken breast-side up on your work surface. The legs should be facing towards you for ease of access.
Loop Twine Underneath
Find the midpoint of your twine length. Run this section underneath the chicken, between the legs and centered on the backbone.
Criss-Cross Over Legs
Pull both ends of the twine up and over the chicken’s legs. Cross them over one another to form an “X”.
Cinch the Legs Together
Pull tightly on both twine ends to draw the legs firmly together at the ankles.
Wrap Twine Around Breast
Continue pulling the twine up and over the breast, compressing the wings against the body. Wrap tightly but be careful not to tear the skin.
Tie at the Neck
Finish by tightly tying the twine together just under the neck. Trim any excess twine with scissors.
Common Trussing Mistakes to Avoid
When first learning how to truss a chicken, it’s easy to do a few things wrong:
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Using too little twine: This can make the truss loose and useless. Start with more twine than you think you need.
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Not tying the knots tight enough—The twine needs to be pulled very tight to keep the wings and legs in place. Don’t be afraid to really cinch it.
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Forgetting to tuck in the wing tips – Letting these flap loose defeats the purpose of trussing.
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Using the wrong material – Avoid regular string, sewing thread, etc. Get real kitchen twine.
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Not drying the chicken fully – Any moisture on the skin prevents it crisping up properly. Pat the chicken dry before trussing.
Trussing Tips and Variations
While the technique described above is the standard, there are some useful tips and tricks to mention:
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You can truss a chicken up to a day in advance if storing it covered in the refrigerator. Let it sit out for 30 minutes before cooking to take off the chill.
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For a fancy restaurant-style presentation, tuck the wing tips under the twine rather than outside.
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As an alternative to twine, use the chicken’s own skin and legs to create a natural truss by making small slits.
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Don’t worry about trussing a spatchcocked chicken – the splayed flattened shape is ideal for even cooking.
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Trussing can slightly increase the roasting time, so always rely on a meat thermometer for doneness.
Perfectly Trussed, Perfectly Roasted
While it may seem unnecessary at first glance, properly trussing a whole chicken before roasting or cooking it makes a noticeable improvement in the final results. The even shape created by tightly securing the wings and legs means you’ll enjoy juicy, flavorsome meat from all sections of the bird. Once you experience the benefits of trussing for yourself, you’ll never cook an untrussed chicken again!
So next time you’re roasting a chicken for dinner or a special occasion, take a few minutes to grab some twine and truss that bird. Your guests will be impressed and your tastebuds will thank you. Dig in and enjoy!
What does it mean to truss a chicken?
Basically, you’re tying the chicken up so it’s more compact and less floppy in the roasting pan.
This method is simple, and only requires one special piece of equipment: kitchen twine. (OK, and a pair of scissors to cut the twine, if you’re being picky. ).
It takes less than two minutes to truss up your chicken and get it ready for the oven.
Photo: Casey Barber
Why should you truss a chicken?
By pulling the wings and legs close to the body of the bird, you’re creating a nice little package that allows all the chicken parts to cook more evenly.
The wings will not burn easily, and the breasts will stay warm because of the more even shape, which will keep them from cooking too much and drying out.
Plus, your roasted chicken will look absolutely fantastic and picture-perfect when you pull it from the oven.
Watch the video and take a look at the step-by-step photo tutorial to learn, once and for all, how to truss a chicken.
ChefSteps Tips & Tricks: Best Way To Truss A Chicken
FAQ
What is the best way to truss a chicken?
Flip the chicken breast-side up. Place it in the roasting pan and tuck the wings behind the neck area of the chicken. Pull the skin over the breast meat as tightly as you can, and tuck it into the cavity. The chicken is now trussed and ready to cook.
What are the benefits of trussing a chicken?
When you truss a chicken (or any other bird), you make sure the wings and legs are tightly attached to the body. This helps the chicken maintain its shape and cook evenly without drying out any of the extremities. This basic form of trussing is dead easy, and takes less than a minute once you know how.
What is trussing a chicken?
Trussing simply refers to the technique of tying poultry for cooking. It entails tying up the legs and wings of either chicken, capon, or turkey before roasting. Though trussing is mainly reserved for rotisserie, it also works well for barbecue and grilling. There are two ways you can truss poultry: string and stringless trussing.
How do I truss a chicken?
To truss a chicken, you’ll need butcher’s twine and a few simple steps: position the chicken breast-side up, tuck the wings behind the body, wrap the twine around the legs, and tie them together.
What does truss mean in chicken?
Using kitchen twine to tie your chicken up so that the wings and legs stay close to the body is called trussing. Trussing your bird brown more beautifully and evenly, resulting in a flavorful, juicy roasted chicken with crispy skin.
What’s the point of trussing a chicken?
When you truss a chicken (or any other bird), you make sure the wings and legs are tightly attached to the body. This helps the chicken maintain its shape and cook evenly without drying out any of the extremities. This basic form of trussing is dead easy, and takes less than a minute once you know how.
What would happen if you didn’t truss poultry before roasting it?
Conclusion: Trussing your chicken not only looks better but yields a more evenly cooked, moister bird. When you don’t truss your chicken, the breast cavity remains wide open and too much hot air circulates inside of it, drying out the breast before the thighs and legs are properly cooked.