How to Truss a Chicken

Learn how easy it is to truss a whole chicken so that it is more flavorful, juicy and tender when cooking and serving it up.

👥 4 Servings⏱️ Prep & Cook: 5 min⏳ Prep: 5 min👤 Chef Billy Parisi📖 billyparisi

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🥘 Ingredients

Check off ingredients as you prepare them:

Pat the chicken dry on all sides with a paper towel and lay breast side up on your cutting board.

Season the inside of the cavity with salt and pepper.

Fold each wing back behind the cavity of the chicken to help lay it flat.

Place the long piece of butchers twine under the bottom part of the chicken, about 2” up from the bottom, and pull up on each side.

Cross the twine over on the top side of the chicken legs and pull together to begin to close up the cavity and bring the two legs together.

Making a figure 8 cross the twine back under the legs and pull to bring them together.

Run the twine to the front side and over top of each leg.

After running it over the legs begins to bring the rope downwards to the bottom side of the chicken.

Flip the chicken over holding everything still in place and pull the twine upwards past the next bone.

Make a knot just right above the neck bone.

Pull the knot tightly together under that neck bone and then make another knot to secure it.

Trim off any excess twine using scissors or a knife.

calories

409 kcal

fat Content

29 g

serving Size

1 serving

sodium Content

133 mg

protein Content

35 g

cholesterol Content

143 mg

saturated Fat Content

8 g

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