FOOD & WINE’s Justin Chapple demonstrates how to truss a chicken without string.
Enjoy!
Trussing, or tying up the wings and legs of a chicken, is an important step in roasting a whole bird evenly; it ensures evenly-cooked, moist meat, and prevents anything stuffed inside from falling out. But even if you don’t have kitchen twine on hand, you can still truss a chicken using its own skin.
Food & Wine test kitchen editor Justin Chapple demonstrates the method in the video above. Basically, you’ll want to make an incision into the skin that surrounds the cavity of the chicken, tucking the opposite drumstick into the slit; you’ll then repeat the same technique on the opposite side.
