ChefSteps Tips & Tricks: Best Way To Truss A Chicken

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[CanadianCuttingEdge]

I did it this way once. Now my wife makes me do the chicken EVERY time. Thanks a lot!

[ileneo]

Did this today to do a rotisserie bird in my vortex air fryer. Took many tries with hubby rewinding several times till I got it right. Then after all that the legs stuck out too far so I just tied them at the ankles to let the bar inside the chicken reach the rotisserie notch. Next time I'll know to insert the bar differently. It is browning evenly and smells delicious...can't wait to dig into this juicy bird!!

[msammr]

I tried this truss procedure and it was perfect. Chicken was evenly cooked and juicy, no over or under cooked section. Thank you so much.

[ph]

I’ve trussed chickens for about 35 years à la Julia Childs and then came across this video about a year ago and it’s easier, the chicken cooks more evenly and there’s more crispy skin to eat. Yum!

[madmaxofspokane]

My 1st time trying this method & I'll be referring back to this video every time I do rotisserie from now on.
I do have to admit that I severely underestimated the amount of string & had to keep tying on more pieces.
Time to oil it up and rub in some lemon pepper seasoning & get it into the old rotisserie oven!

[janstrnad]

This looks like a great method. I'm eager to try it out!

About the video: As someone who is a rank amateur cook and, shall we say, "spatially challenged, " I had a couple of problems with it.

The problem I had is the angle, looking at the bird from the front while I try to truss from behind. Shooting from in front is the easiest angle for you to film but it isn't the best for the viewer. As much as possible, I need to see what you're seeing, or to put it another way, I need the video to show what I'M seeing. Which means filming from behind you, over the shoulder, probably a higher angle than your head but that's likely as close as we'll come to your (and my) point of view.

I'd also start with how much string is needed--I underestimated based on what traditional trussing requires and had to start over. And, the music doesn't help comprehension.

I did eventually get my chicken trussed and, as I say, I look forward to seeing the results this evening. Thanks!

[LJW]

So... 5 years after this was posted I have just now seen it and have done exactly what the young man suggested... Bloody PERFECT... Thank you sir..!

[VictoriaReadsReddit]

I used this method on a 15 lb turkey. The legs were huge so didn't pop out as much. It came out perfect. Lots of crispy skin everywhere and the breast meat was super moist. Thank you for demonstrating this clearly.

[denniscostabile]

Thank you for posting this! I always did it the old way and you're absolutely correct! The breast always over cooks before the thighs reach temperature.

[stephaniemartin]

Never would have thought of the breast cooking faster! This is great thanks for the tip!

[heylookatmelookatme]

Tied our chicken your way tonight and it turned out FABULOUSLY! Dark meat cooked through without the breast drying out. This is the only way to truss a bird in our home now. Thanks so much!

[wfroggy]

I tried this tonight. It was the best roast chicken ever ate. Thank you for sharing. Brilliant!

[txpitmaster]

I've been doing it wrong for a long time! Thanks for this chef. This is the only way from now on

[daves]

Just did this tonight. Turned out so evenly cooked. Thanks!

[jonathangreen]

Love this. Tried it for the first time about one year ago… I now do it every time!!!

[kristinekidd-bogle]

I can't wait.. I'm cooking Chicken tonight!! I have never roasted a chicken. So... this technique makes so much sense. ❤❤❤
Kudos Chuck!!

[remie]

I love this method, I’ve used it dozens of time. My only prob is that I can memorize it. I always have to look back to execute, but that’s user error. Otherwise perfect!

[pbindulgence]

We've been doing it so wrong for so many years. Can't wait to give this a try!

[AndyMcChang]

I tried this today and it absolutely worked. Cooked it on the bbq rotisserie. Moist and tender. Crispy skin. What more can you ask for??? Thank you.

[brucemccartney]

Vastly superior trussing method. Thanks, Chef