How To Truss A Whole Chicken

Tools / Ingredients needed:

40-48” butcher’s twine (about 1-1/2 arms length

Scissors

1 whole chicken

1/4 c seasoned salt

How to do it:

I like to season the chicken before trussing and add seasoning to places it may have gotten rubbed off afterwards.

I have a short video of how to truss the chicken. It is really simple to do.

Trussing a whole chicken will give it a nice even cook and to keep the chicken looking presentable after the cook. Everything will be kept tucked in and tight looking.

If there are any feathers remaining, cut them off.

Season the chicken on every side before trussing.

Find the tailbone of the chicken. My middle finger is touching it. This is where the starting point of trussing the bird begins.

Wrap the butcher’s twine under the tail bone and around the bottom of the leg bone just above the knee joint. (drumstick)

Cross the twine and carefully pull the legs together with the twine. In a sense, you are creating a figure eight with the twine.

Pull on the twine with gentle tension closing the kneed joints together.

Wrap the twine under the drumstick and around the front of the chicken. I go just above the neck bone.

Tie the twine in a knot keeping tension on the twine as you do so. Tuck the wings behind and under the neck bone.

I made probably the best chicken soup I have ever had using 2 whole chickens that I trussed, smoked, made a stock with the bones and a soup with the smoked chicken. Delicious. Check out how I made it!

Enjoy

Logan