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An Ultimate Guide On How To Truss A Chicken

Many home chefs concentrate on the cooking and bringing stages of roasting a chicken. However, knowing how to truss a chicken is necessary to perfecting the chicken. Try learning this simple approach if you enjoy rotisserie chicken.  

Trussing may be accomplished in a variety of methods, but the most common is with twine. It is very crucial to truss a chicken since it keeps everything in position as it cooks. Let’s dive into the details!

What Is Trussing?

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Trussing A Chicken

Trussing is the process of tying your chicken’s legs and wings together tightly using kitchen rope so that they stick close to the body. 

Trussing the chicken allows it to brown more attractively, yielding a delicious, juicy roasted chicken with crispy skin outside. This way ensures that legs and wings will not burn.

If you do not truss the chicken, the cavity in the breast might remain open, enabling too much-heated air to move within. It causes the breast to dry out before fully cooking its legs and thighs. 

It’s critical to mold the meat into a consistent, compact package when cooking a giant rotisserie or roast. This way guarantees that the chicken cooks evenly throughout. You also use this method for barbecue and grilling.

What You Will Need To Truss A Roasted Chicken?

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Kitchen Twine

The best twine to use is a standard butcher’s twine or kitchen twine. It’s just simple, unbleached cotton twine that’ll keep a chicken together and still will not melt, burn, or spoil your chicken roasts. 

Although you do not get any kitchen twine available, there are a few options for trussing a chicken; no need to use string.

  • You can use dental floss to truss a chicken if it is unwaxed and unflavored. 
  • Aluminum foil: To wrap your chicken, twist a piece of aluminum foil into something like a rope. 
  • Wooden skewers or toothpicks, dipped in water to avoid scorching, can be pushed into a chicken skin and fastened, similar to a pin.

You can go without these if they don’t work. Remember to wrap the chicken’s wing tips with foil to protect them from burning.

Use extreme caution while trussing a turkey or chicken using rubber, elastic, plastic, or something unusual. These objects have the potential to cause a fire or release hazardous chemicals into the meal you’re preparing.

How To Truss A Chicken For Rotisserie?

At first sight, trussing chickens for roasting may appear excessive, but it produces excellent, cook evenly fowl that looks as great as it tastes. Battersby will teach you how to truss a chicken with twine so you can cook the most fantastic roast chicken snugly you’ve ever had.

You can rely on the instructions in this video to better understand how to tie a chicken for rotisserie.

1. Traditional Method With Breast Meat

  • To begin, thoroughly dry the chicken and set it on a clean surface. With its legs facing you, place the chicken breast face up. 
  • Give yourself around three feet of string for an average-sized chicken. Even if you don’t think you’ll need it, it is better to get longer than not enough. 
  • Put the chicken breast side up on a cutting board, and run the middle of the string under the neck.

You do not have to tie it under the chicken neck, but make sure your twine is in the right place but far enough down. 

  • Put the thread up to the legs and wings of the chicken.

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Tuck The Wings Into The Body

  • Fold the wings firmly in with your fingers as you pull the thread around to its legs. Maintain a firm grip on the string to hold the wings tightly against the body. The line should match the shape of the chicken breast.
  • Wrap the twine around the meat breast and leg, tie an overarm knot, and tighten it. The meat breast pops up, and the wings are securely fastened to its body. It’s worth noting that this is not a firm knot; the goal is to tighten the strings. 

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Wrap The Twine Around The Breast And Legs

  • Thread the ends through the chicken’s legs. Then, cross the legs behind or above the tip of the breast at the “chicken ankles.” Check to see if your last knot is still firm.

To finish, separate the ropes and loop them along the outside of the ankles before tying a circular knot. Legs must be tucked close to the torso at this point.

2. How To Truss A Chicken Without Using Twine?

Perhaps you have seen this performed before with roasted or rotisserie chickens from the grocery store. It is a fantastic technique to keep the chicken legs close to the body by using the skin.

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Trussing A Chicken Without Using Kitchen Twine

  • You should notice two skin flaps on either side of the cavity, near the legs if you look inside the chicken. 
  • Cut a tiny incision through the skin inside each flap’s center with a sharp knife. If necessary, enlarge the hole with your finger. Every slit must be just big enough for your finger. 
  • Then, on the other side, tuck the tip of each leg inside the flap. When you finish, cross the chicken legs on each other and hold them tight against the chicken’s body. 
  • Grab the wings by the tips, twist it back from you, and tuck the ends under the chicken’s back to keep it in place while cooking. Wasn’t that simple?

How To Remove A Wishbone In Chicken Breast Side?

Many people prefer to remove the wishbone from the bird or chicken before cooking it. While not required, this procedure aids for more exact and efficient cutting once the chicken has been roasted. 

  • Identify the V-shaped wishbone in the middle of the chicken’s breastplate. 
  • Pull the breast flesh back and slip the tip of your knife over the wishbone. 
  • Repeat on the other wishbone side. 
  • Right up until the bone joins the breastplate, move your finger and thumb up towards the tip. 
  • Remove the wishbone by gently peeling it away and snapping it loose. 

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Chicken Wishbone

Whether you are a novice or a seasoned expert in the kitchen, knowing the proper way to handle meats is essential for improving culinary abilities (and practicing appropriate food safety!).

Bonus Tips: Alternatives To Butcher’s Twine

Trussing is a term used in the kitchen to describe the process of connecting items together. When trussing, chefs and cooks use butcher’s twine, often known as kitchen twine or cooking string. 

When cutting the meat with kitchen string, the fluids stay inside the flesh for maximum pleasure as you bite into your luscious tenderloin. 

In terms of finding a suitable alternative, most cooks are creative, and for those who are new to the kitchen cooking or need additional options, here are some suggestions.

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There Are Several Alternatives To Kitchen Twine

Dye-Free Cotton

Ensure that your cooking twine is made totally of dye-free cotton. A natural, clean 100-percent cotton cooking string is ideal for trussing almost any meat option, whether it is from a kitchen market or at Battersby. 

You can use cotton strings to hang entire bird over an open fire. Some people choose baker strings as an alternative; however, this is a terrible idea since a baker’s string is usually composed of a polyester blend.

Dental Floss

For grilling or roasting, only USDA-certified foodstuffs and heat-safe synthetics such as nylon are responsible.

You may use dental floss, which is an exception to the norm to help prepare delectable foods like turkey dinner or your handmade three-layered chocolate mousse as long as it is unwaxed and unflavored. 

Thanks to its strength and accessibility, dental floss proves to be a popular alternative.

Cheese Cloth

When braising or roasting in liquid, a knotted cheesecloth wrap keeps chickens or meat firmly in place, such as a filled, rolled pork tenderloin.

This loosely cotton blend cloth is available in seven weave qualities, ranging from loose to extra-fine. Each grade serves a distinct culinary function. 

Skewers And Toothpicks

When there is no kitchen string available, food-grade skewers and toothpicks work best for fastening filled meats. In the oven, skewers and toothpicks can burn. 

To avoid burning, soak them in freshwater for roughly 20 minutes before using. Remember to count the skewers and toothpicks as you put them to ensure that they are all removed until serving.

Silicon Bands

When cooking, hot bands or silicone kitchen bands can be ideal in place of toothpicks and kitchen string. Silicon bands made of food-grade silicone are usually safe to use in freezers, deep fryers, dishwashers, and microwaves. 

You’ve probably seen them appear to tie vegetables and fruit together or to secure a succulent steak. 

For millennia, cooks have used trussing to keep meat simpler to cook evenly. The typical trussing tool is not always the best option. 

Give some of these feasible choices a try now that you are familiar with culinary twine and its replacements, and we think you’ll be happy with the results.

Final Thoughts

Hopefully, these methods on how to truss a chicken before cooking are beneficial in helping you make a delicious chicken cook for your family.

If you do not have cooking twine at home, you can use other alternatives to cooking string, which we have listed above.

Thank you for following this post!