French Culinary Institute

Trussing with a Needle

Appears in
The Fundamental Techniques of Classic Cuisine
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About
After preparing the bird for trussing as directed:
  1. Thread the needle with the twine.
  2. 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.
  3. Lift the drumstick and insert the needle in the soft spot in the lower part of the backbone. Be sure the needle is anchored into the bone rather than the skin.
  4. Push the needle out on the opposite side into the middle joint of the leg, where the thigh and drumstick meet.
  5. Turn the chicken on its breast and push the needle through the wing section, the loose neck skin, the skin of the back, and the other wing.
  6. Place the chicken on its back and push the needle into the middle joint of the leg, where the thigh and drumstick meet, through the lower back.
  7. Lift the skin of the tail end and push the needle through. It is important that the needle goes through the lower part of the skin because it makes a small, tight loop that holds the drumstick in place.
  8. Tightly pull both ends of the twine and secure with a knot.