18
TRUSSING A WHOLE CHICKEN
1.
Finding the right size chicken
– be careful not use a chicken
exceeding the 5 lbs max.
2.
After preparing, i.e., seasoning
the chicken, truss the chicken
using butcher’s twine.
a. Place the chicken on its back
with the legs facing toward
you.
b. Slide a piece of twine under
the back of the chicken
between the wings and the
thighs.
c. Pull both ends of the twine
up under the chicken’s
armpits, then pull them over
the wings.
d. Cross the string around the
top of the breast, making
sure the skin is secure.
e. Bring the ends of the twine
back toward you, running
them along the sides of the
breast above the wings and
thighs.
a
b
c
d
e
