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Trussing for Roasting
Appears in
Published 1997
Rinse the bird inside and out, then dry with paper towels. Trussing the chicken helps it keep its shape.
Use ordinary household string to truss. Tie the legs together, wrapping the string under the parson’s nose first.
After the legs, take the string towards the neck of the bird, passing it down between the legs and the body.
Turn the bird over and cross the string over in the centre, underneath the wings. Wrap the string around the wings to keep them flat.
Tie the string into a knot or bow to secure the chicken wings in place. Trim off the ends of the string and the chicken is ready for roasting.
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