Trussing with Twine Only

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About
After preparing the bird for trussing as directed:
  1. Push the legs toward the breast. If you keep the legs tucked tightly to the sides of the bird, they will force the breast up and make it plump.
  2. Slide the twine under the back next to the tail.
  3. Lift the twine up on both sides, bring it up and over the drumsticks, and cross.
  4. Slide the twine under the ends of the drumsticks and pull it tight.
  5. Bring the twine along both sides of the chicken between the leg and the breast.
  6. While holding the twine tightly, turn the chicken on its breast. Bring one end of the string above the wing and under the bone of the neck, securing the loose neck skin as you go.
  7. Tightly secure the twine with a knot and cut off excess twine.