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How to Truss a Chicken

By Fine Cooking Editors, editor

February 19th, 2013

To keep a chicken compact and make it easier to handle during roasting or braising (see the recipe for Pot-Roasted Chicken), it's best to truss it, or tie it up with string. To do so, follow these steps:

Cross the ends, pulling tight
Place the bird breast side up on a cutting board with the legs facing you. Loop the center of a 3-foot length of kitchen string around the ends of the drumsticks and cross the ends, pulling tight.


Pull the string along the sides of the chicken
Pull the string along the sides of the chicken, around the thighs and wings. Knot the string in front of the neck cavity and trim the ends of the string.

Photos: Scott Phillips

posted in: Blogs, chicken, truss
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