How to Truss a Chicken for Even Roasting
Trussing a chicken helps it roast evenly, keeps the wings from burning, and gives the bird a compact, professional shape. You can truss a chicken either with butcher’s twine or, if twine is not available, using the chicken’s own skin.
Option 1: Trussing a Chicken With Butcher’s Twine
This is the classic and most secure method for consistent roasting.
What You Need
Approximately 1–1.5 meters (3–5 feet) of butcher’s twine.
Step-by-Step Instructions
- Place the chicken breast side up on a cutting board, with the drumsticks facing you
- Slide the center of the twine underneath the tailbone or neck flap, making sure both ends are equal in length
- Bring the twine up and over the drumsticks, cross it over the ankles to form an X, and pull firmly to draw the legs together
- Run the twine along both sides of the chicken toward the neck, trapping the thighs and holding the wing tips snug against the body
- Flip the chicken breast side down, tie a tight double knot over the neck bone or back, and trim any excess twine
- Turn the chicken back over and check that the wings are tucked securely so they will not burn during roasting
Option 2: Trussing a Chicken Without String (Skin Method)
This method uses only the chicken’s own skin and requires no extra tools.
Step-by-Step Instructions
- Place the chicken breast side up and gently pull out the loose skin flaps around the cavity opening near the tail
- Using a small knife, cut one short horizontal slit in each skin flap
- Push one drumstick through the slit on the opposite side, then cross the second drumstick and tuck it into the other slit or under the first leg so the legs sit tight against the body
- Fold the wing tips back and tuck them underneath the shoulders to prevent burning and maintain a clean shape
Result
No string
No extra tools
Clean presentation
Even roasting
Additional Tips
Remove the wishbone
For easier carving, remove the wishbone before roasting by scraping the meat away from the V-shaped bone at the neck and pulling it out.
Food safety
Always roast the chicken until the thickest part of the thigh reaches an internal temperature of 74C (165F).
