Trussing a chicken is a simple procedure that can enhance its quality and presentation. Some cooks believe it's the most complicated part of roasting and preparing a chicken, but that is hardly the case. This guide illustrates how to truss a chicken and will show just how easy and effective this process actually is!

• What is trussing and why would you want to do it to a chicken? Trussing refers to tying up the whole bird before it is roasted, to ensure it holds its shape during cooking. Although it is not necessary to truss, the technique can make for a better-prepared meal: The chicken cooks more evenly, carves more easily and is more attractive upon presentation.

• It's especially important to truss if you are cooking the bird on a rotisserie, or using a roasting technique that requires you to flip it over while cooking. If not properly trussed, the chicken will be harder to turn, and the wings or legs may off in the attempt.

• There's only a short list of items necessary to truss a kitchen, most of which you may already have on-hand.

1. Seasonings and/or stuffing, if you're using them
   • Salt, pepper, poultry seasoning or fresh herbs all work well.
   • Stuffing must be prepared before trussing
   • See the Trussed Chicken Recipes section below
2. A long piece of kitchen string, 4 to 5 times the length of the chicken
3. Kitchen shears, sharp knife or regular scissors to trim the string
4. A cutting board to protect your counter

• No trussing just yet. There are a few things you'll need to do beforehand.

1. Remove the giblets and neck from the cavity of the bird
   • These are usually wrapped in plastic or paper. You can discard them, or set them aside if you need them for gravy, or another recipe.
2. Rinse the chicken with cold water and pat dry.
3. Season the cavity, and/or stuff the chicken.
4. Bend the second joints of the wings back, tucking the wings under the chicken.
5. Place your whole chicken on the cutting board, making sure that it's breast side up.
   • The chicken's tail should be facing you.

• It's time to truss. Just take it step by step. Remember, the object is to secure the parts of the chicken into a snug, flippable package.

1. Place the middle of the string underneath the tail.
2. Bring the ends of the string up and cross them over the tail.
3. Cross the string over the ends of the drumsticks (from the inside), then loop around once, pulling the strings tight.
4. Flip the chicken over.
5. Cross the strings across the back of the chicken, centering one string over each wing.
6. Turn the chicken breast side up.
7. Pull the strings tight, securing the wings against the body.
8. Tie the strings in a knot.
9. Trim the excess string close to the knot.
10. Check to make sure everything is securely tied.

• Now that you know the basic procedure, you can apply your trussing talent to a wide variety of luscious recipes.
• Food Network Canada: Golden Roasted Chicken with Prune and Chestnut Stuffing
  • This recipe looks elaborate, but most of the work on the stuffing can be done ahead of time. Roasting time is approximately 1 hour and fifteen minutes.
• My Life As A Reluctant Housewife: Lavender Lemon Chicken
  • The herb butter rubbed under the skin creates an incredibly moist and flavorful bird.
• Martha Stewart: Lemon-Roasted Chicken with Potatoes
  • This lemon infused chicken is a great spring Sunday dinner—simple to prepare, with potatoes roasted in the same pan.
• Epicurious.com: My Favorite Simple Roast Chicken Recipe
  • A delicious basic roast chicken recipe, cooked in under at hour at 450 degrees Fahrenheit.
• Chow: Garlicky Roasted Chicken with Garlic Jus on Garlic Toast Recipe
  • If you love garlic, you'll love this roast chicken recipes that uses 3 heads of garlic in its preparation.

• Roast the chicken using whatever recipe captures your imagination. Before carving, snip the string, pull it off and discard. That's all there is to trussing. Enjoy your bird!