There’s the way everyone is taught, and then there’s the way that makes it that much better. When it comes to trussing a chicken, it isn’t any different. The traditional way makes everything all pretty for pictures, but it doesn’t allow you to get the part that every roast bird should have: that DELICIOUS crispy skin! Here, we look at both ways of trussing. The traditional way and a way that stretches everything out so that as much skin as possible is exposed. When the skin isn’t squished together, it allows for the heat to get in all the right places. Rendering the fat out and crisping up like a potato chip.
It’s going to take about 3ft of twine for each chicken.
Slide your twine under your chicken to the middle.
Loop it around the wings.
Take the twine and pull it towards the back pressing the wings against the breast.
Bring the twine back and cross it under the crown. Pull it tight.
Wrap the twine around and under the thighs.
Cross the twine, and wrap it around the ends of the legs twice.
Tie it off and cut away the excess.
Doing it this way is the way most were taught to do it. We were told that this allows the whole bird to cook evenly…call me a trussing rebel, but that’s just not true. Keeping everything pressed together this way over cooks the breasts by the time the legs are done. It also keeps skin tucked in and under so that it just can’t crisp up.
Start off the same way by pulling the string under the bird.
This time, instead of pulling the string up and around now, we’re going to cross it and pull it tight around the breasts. This pulls all the skin tight and holds it in place. This also keeps the breasts from over cooking.
Come up around the wings.
Cross and tighten under the crown.
This time we’re going to go under the thighs again, but instead of tying the legs together, we’re going to cross the string tight under the legs. You’ll see the legs start to perk up and stretch out a bit.
Turn the bird over and wrap the twine around the tail. When you go to tie it off, wrap the twine three times and pull so it doesn’t slip. Cut the extra.
You can see the difference in the birds. One is all tight and compacted, the other is nice and stretched out.
Roast it however you like, but try both ways and you’ll see a clear difference.