Trussing a chicken is a technique used in cooking where the wings and legs are tied close to the body with string or twine. This may sound like an unnecessary step, but there are some important reasons why properly trussing a chicken can make a big difference in how it cooks and tastes. In this complete guide, I’ll explain what trussing is, why it’s done, and provide a step-by-step tutorial on how to do it properly.
Why Should You Truss a Chicken?
Trussing a chicken before roasting or cooking serves a few key purposes
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It allows the chicken to cook more evenly. By securing the extremities close to the body, the chicken becomes more compact and uniform in shape. This promotes even heat distribution, preventing the wings and legs from overcooking while you wait for the thicker breast meat to cook through.
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It helps the chicken retain moisture and enhances overall juiciness. Tucking the wings and legs in protects them from excessive exposure to hot oven air. This minimizes moisture loss from the delicate appendages.
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It provides a neat, symmetrical appearance. A well-trussed bird simply looks more appealing on the plate. The uniform shape looks professional and appetizing
How to Truss a Chicken – Step-by-Step
Trussing a chicken is surprisingly straightforward once you know the basic method. With a bit of practice, you’ll be trussing birds like a pro in no time. Here are the key steps:
Gather Your Materials
You’ll need:
- 1 whole raw chicken
- Kitchen twine or butcher’s twine
- Scissors
- Clean working surface
Make sure you have about 3 feet of twine – it’s better to have too much than too little.
Position the Chicken
Place the chicken breast-side up on your work surface. The legs should be facing towards you for ease of access.
Loop Twine Underneath
Find the midpoint of your twine length. Run this section underneath the chicken, between the legs and centered on the backbone.
Criss-Cross Over Legs
Pull both ends of the twine up and over the chicken’s legs. Cross them over one another to form an “X”.
Cinch the Legs Together
Pull tightly on both twine ends to draw the legs firmly together at the ankles.
Wrap Twine Around Breast
Continue pulling the twine up and over the breast, compressing the wings against the body. Wrap tightly but be careful not to tear the skin.
Tie at the Neck
Finish by tightly tying the twine together just under the neck. Trim any excess twine with scissors.
Common Trussing Mistakes to Avoid
It’s easy for beginners to make a few mistakes when first learning how to truss a chicken:
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Using too little twine – This can result in a loose, ineffective truss. Start with more twine than you think you need.
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Tying the knots too loose – The twine needs to be pulled very tight to properly secure the wings and legs. Don’t be afraid to really cinch it.
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Forgetting to tuck in the wing tips – Letting these flap loose defeats the purpose of trussing.
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Using the wrong material – Avoid regular string, sewing thread, etc. Get real kitchen twine.
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Not drying the chicken fully – Any moisture on the skin prevents it crisping up properly. Pat the chicken dry before trussing.
Trussing Tips and Variations
While the technique described above is the standard, there are some useful tips and tricks to mention:
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You can truss a chicken up to a day in advance if storing it covered in the refrigerator. Let it sit out for 30 minutes before cooking to take off the chill.
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For a fancy restaurant-style presentation, tuck the wing tips under the twine rather than outside.
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As an alternative to twine, use the chicken’s own skin and legs to create a natural truss by making small slits.
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Don’t worry about trussing a spatchcocked chicken – the splayed flattened shape is ideal for even cooking.
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Trussing can slightly increase the roasting time, so always rely on a meat thermometer for doneness.
Perfectly Trussed, Perfectly Roasted
While it may seem unnecessary at first glance, properly trussing a whole chicken before roasting or cooking it makes a noticeable improvement in the final results. The even shape created by tightly securing the wings and legs means you’ll enjoy juicy, flavorsome meat from all sections of the bird. Once you experience the benefits of trussing for yourself, you’ll never cook an untrussed chicken again!
So next time you’re roasting a chicken for dinner or a special occasion, take a few minutes to grab some twine and truss that bird. Your guests will be impressed and your tastebuds will thank you. Dig in and enjoy!
What does it mean to truss a chicken?
Basically, you’re tying the chicken up so it’s more compact and less floppy in the roasting pan.
This method is simple, and only requires one special piece of equipment: kitchen twine. (OK, and a pair of scissors to cut the twine, if you’re being picky.)
It takes less than two minutes to truss up your chicken and get it ready for the oven.
Photo: Casey Barber
Why should you truss a chicken?
By pulling the wings and legs close to the body of the bird, you’re creating a nice little package that allows all the chicken parts to cook more evenly.
The wings won’t be prone to burning, and the more uniform shape will insulate the breasts, helping prevent them from overcooking and becoming dried out.
Plus, your roasted chicken will look absolutely fantastic and picture-perfect when you pull it from the oven.
Watch the video and take a look at the step-by-step photo tutorial to learn, once and for all, how to truss a chicken.
ChefSteps Tips & Tricks: Best Way To Truss A Chicken
FAQ
How do I truss a chicken?
To truss a chicken, you’ll need butcher’s twine and a few simple steps: position the chicken breast-side up, tuck the wings behind the body, wrap the twine around the legs, and tie them together.
What does truss mean in chicken?
Trussing refers to the technique of tying your chicken snugly with kitchen twine so that the wings and legs stay close to the body. Trussing your bird brown more beautifully and evenly, resulting in a flavorful, juicy roasted chicken with crispy skin.
What’s the point of trussing a chicken?
Trussing a chicken (or any other bird) ensures that the legs and wings are firmly fastened against the body. This helps the chicken maintain its shape and cook evenly without drying out any of the extremities. This basic form of trussing is dead easy, and takes less than a minute once you know how.
What would happen if you didn’t truss poultry before roasting it?
Conclusion: Trussing your chicken not only looks better but yields a more evenly cooked, moister bird. When you don’t truss your chicken, the breast cavity remains wide open and too much hot air circulates inside of it, drying out the breast before the thighs and legs are properly cooked.
What is the best way to truss a chicken?
Flip the chicken breast-side up. Place it in the roasting pan and tuck the wings behind the neck area of the chicken. Pull the skin over the breast meat as tightly as you can, and tuck it into the cavity. The chicken is now trussed and ready to cook.
What are the benefits of trussing a chicken?
Trussing a chicken (or any other bird) ensures that the legs and wings are firmly fastened against the body. This helps the chicken maintain its shape and cook evenly without drying out any of the extremities. This basic form of trussing is dead easy, and takes less than a minute once you know how.
What is trussing a chicken?
Trussing simply refers to the technique of tying poultry for cooking. It entails tying up the legs and wings of either chicken, capon, or turkey before roasting. Though trussing is mainly reserved for rotisserie, it also works well for barbecue and grilling. There are two ways you can truss poultry: string and stringless trussing.