Once a week, I roast a chicken. I stretch what I can into several meals, and I throw the chicken's frame into a slowcooker bone broth all week long. Trussing the bird first, before roasting, helps to ensure that the chicken cooks evenly and that its breast meat remains moist and not dried out, which can be a problem in preparing pasture-raised, free-range and slow-roasted birds. You can use the same trussing technique I use for chickens to truss ducks, geese, turkeys, or other poultry. It will result in more moist, evenly cooked birds and is a cinch in just six easy steps.
1. Rinse the bird.
Rinse the bird in a gentle stream of water both inside and out. Pat it dry, and set the chicken in a baking dish.
2. Tuck the wings behind the bird's back.
Grasp the bird's wings and tuck them behind the bird's back.
3. Wrap the legs together at the ankle.
Take a few feet of 100% cotton cooking twine, and arrange the birds' legs at the center of the length of twine. Wrap the twine around the birds' legs at the ankle twice.
4. Bring the twine over the legs, to the back.
Next, take both ends of the twine up in your hands and string them over the bird where its thighs meet its breast, and over where its wings meet its body to its neck.
5. Crisscross the twine on the bird's back.
Flip the bird onto its breast, and crisscross the twine along its back. Flip the bird onto its back once more.
6. Bring the twine back to the legs, and tie it off at the ankles.
Bring the twine down to the birds ankles again, and tie the twine. Roast the bird according to recipe directions for Easy Roast Chicken or Savory-Roasted Chicken with Lemon, Garlic and Potatoes.
