If roast chicken is part of your dinner rotation — and considering its timelessness and versatility, it ought to be! — then it’s important to know how to truss your poultry (that is, to tie up the wings and legs). There’s more than one way to truss a bird, but this video tutorial is the most straightforward we’ve come across.
Trussing is important for several reasons. It ensures even cooking (read: no random legs hanging out to dry). Tying the drumsticks together helps plump up the breast of the chicken, ensuring that part of the bird stays succulent. If you put anything in the cavity of the chicken, like stuffing , citrus or herbs, trussing prevents them from falling out. It helps the chicken to retain its shape.
There are many trussing videos out there, but this one from The New York Times is to-the-point and uncomplicated. Follow the tutorial, which is less than a minute, and you’ll end up with a tidy, tightly-trussed bird that’s ready for the oven.
Cooking Techniques: Trussing a Chicken [Times Video]