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.

Wrap 1st leg several x with string, then criss cross the other and wrap, pull tight & knot

Tuck in tail, cross string to hold it in, bring across to thighs.

Bring string along bottom of thigh & back toward wings

Tie just like a square knot with one extra loop – it holds tight so the knot can be finished

String goes over wing & right across neck opening – tuck in any loose skin. Pull it tight and adjust string over wings so they stay close.

Finished!