Why truss a chicken? A minute’s work ensures that you’ll have a beautiful bird when it comes to the table, it will look plump and gorgeous, but best of all will cook evenly.
A quick truss is easier than trying to tuck the wings under, a recently popular technique I’ve seen to try to prevent the tips from burning.
When you truss, use a lot of string, about four feet, and use a “butcher’s” tie. It’s just like a square knot but you take one extra wrap on the first part. You’ll see it clearly, below.
Remember to take out any “innards” from both of the cavities.