Truss a Chicken in One Minute

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
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.
Tuck in tail, cross string to hold it in, bring across to thighs.
Bring string along bottom of thigh & back toward wings
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
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 - over loose skin
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!
Finished!

19 thoughts on “Truss a Chicken in One Minute”

  1. This is great and very informative! I normally truss mine, but I tried without recently (due to sheer laziness) and it cooked unevenly… Your method looks so easy I’ll never have the “lazy” excuse again 😉

    1. I got out of the habit for awhile, and years ago I remember the method I used was much more complicated – or maybe it just seemed that way because I remember looking at a book and trying to do it! And cooking is harder when you’re young and learning!

      1. It’s all my boys ever eat! I’m always concerned though if a chicken is trussed up, does it cook through if it’s all pulled close together? If I buy a whole chicken and it’s trussed I tend to cut the string and loosen out the legs….?

        1. I’ve never had any problem at all, and if anything it seems like the breast seems moister. I check mine with a thermometer both in the breast and in the thickest part of the thigh and really pay most attention to the thigh measurement – if I’m not getting the proper reading there and the breast appears to be done, I’ll put a little foil over the breast to insulate it.

            1. I look for 165 F which I believe is 73.8889 C. I tent it for about 15 to 20 minutes under foil – the temp usually rises just a bit from residual heat, which makes me feel a little safer. Others take the bird out a few minutes earlier and let it rise but I like the extra edge of safety.

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