Have you ever wondered if all that fussing with string before roasting a chicken is really worth the effort? I’ve asked myself this question countless times while preparing Sunday dinner After years of experimenting (and a few dried-out birds), I’m here to share why trussing your chicken isn’t just some fancy chef technique—it’s actually crucial for a deliciously juicy meal.
What Is Trussing and Why Does It Matter?
Trussing is simply the process of tying your chicken into a compact shape before cooking. It involves securing the wings and legs close to the body creating a more uniform shape.
But why bother? Well there are several compelling reasons
1. Juicier Breast Meat (The Most Important Reason!)
I’ve found that trussing makes a HUGE difference in moisture retention. When a chicken isn’t trussed, the breast cavity remains wide open, allowing too much hot air to circulate inside. This causes the breast meat to dry out before the thighs and legs are properly cooked.
In a side-by-side test comparing trussed and untrussed chickens (both cooked to the same internal temperature in the thigh):
- The trussed chicken had perfectly moist and juicy breast meat
- The untrussed chicken’s breast meat was significantly drier
- Both chickens had comparable dark meat juiciness
This happens because when the chicken isn’t trussed, by the time the dark meat reaches the proper temperature, the breast is already overcooked!
2. Even Cooking Throughout
When you truss a chicken, you’re essentially making the bird into a more uniform shape. This means heat distributes more evenly throughout the chicken. The compact shape helps the legs and breast cook at a more similar rate, rather than having parts that cook too quickly.
3. Better Presentation
Let’s be honest—a trussed chicken just looks better! There’s nothing worse than a bird with legs and wings spread akimbo in the roasting pan. Trussing gives your chicken that picture-perfect appearance that makes your dinner guests go “wow” when you bring it to the table.
4. Better Flavor Development
When you truss a chicken, you’re sealing the cavity which helps lock in the flavors of any herbs or aromatics you’ve placed inside. This allows those flavors to develop from the inside throughout the entire chicken. The tight seal at the cavity opening prevents juices and flavors from escaping too quickly.
5. Essential for Rotisserie Cooking
If you’re using a rotisserie or spit over a BBQ, trussing is absolutely necessary. The snuggly fitted legs and wings ensure even cooking as the chicken rotates. Without trussing, parts could flop around, cook unevenly, or even burn.
How to Truss a Chicken (With or Without String)
Now that I’ve convinced you WHY you should truss, let’s talk about HOW to do it:
Traditional Method (With String)
- Season the inside of the chicken and stuff with herbs if desired
- Place the chicken on a cutting board with the legs facing you
- Take a length of kitchen twine (about 3 feet)
- Slide the string under the chicken’s back, positioning it about 1/3 of the way underneath
- Bring the string ends up over the legs, cross them, and loop around the ends of the legs
- Pull tight to seal the cavity
- Continue bringing the string around the wings and neck
- Tie securely and cut off excess string
No-String Method (When You’re in a Pinch)
Don’t have kitchen twine? No problem! Here’s a clever method I’ve used in a pinch:
- Place the chicken on a cutting board with legs toward you
- Make sure the bird is dry by patting with paper towels
- Tuck the wings underneath the body
- Pull out the excess skin that hangs around the cavity
- Carefully cut small slits into this excess skin (start small—you can always cut more)
- Tuck each leg through each slit to secure them close to the body
- Proceed with cooking as usual!
This string-free method is perfect when you don’t have twine, dental floss, or toothpicks on hand. All you need is a sharp knife or kitchen shears.
My Personal Trussing Experience
I’ll be honest, I wasn’t always a faithful trusser. For years, I’d skip this step when in a hurry, thinking it was just fussy chef nonsense. But after one particularly important dinner where my roast chicken came out with painfully dry breast meat (despite being cooked to the proper temperature), I decided to conduct my own experiment.
I cooked two identical 4-pound chickens side by side—one trussed, one untrussed. The results were eye-opening! The difference in juiciness was unmistakable. My family now insists I truss every chicken because the improvement is so noticeable.
Common Trussing Questions
Does trussing increase cooking time?
Not significantly. Both trussed and untrussed chickens reach doneness in their thighs at roughly the same time. The difference is in how evenly they cook.
Can I use something besides kitchen twine?
Yes! Unflavored dental floss works in a pinch, or you can try the slitted-skin method described above.
Should I truss a spatchcocked chicken?
No need! Spatchcocking (removing the backbone and flattening the chicken) is an alternative cooking method that promotes even cooking without trussing.
Perfect Roast Chicken Recipe
Now that you know how to truss, here’s my favorite foolproof roast chicken recipe:
Ingredients:
- 4 lb whole chicken
- 1 lb parsnips, chopped
- 1 lb carrots, chopped
- 1 large leek, sliced
- 2 tbsp olive oil
- Salt and pepper
- 2 sprigs rosemary
- 5 sprigs fresh thyme
- 2 garlic cloves, smashed
Instructions:
- Preheat oven to 475°F (we start hot to brown the skin well)
- Toss vegetables with olive oil, salt and pepper in a roasting pan
- Season chicken inside and out with salt and pepper
- Stuff cavity with herbs and garlic
- Truss the chicken using your preferred method
- Place chicken on the bed of vegetables
- Roast at 475°F for 15 minutes
- Lower temperature to 400°F and roast for another 40-50 minutes until thigh registers 160°F
- Let rest 10-15 minutes before carving
The Bottom Line
Trussing your chicken isn’t just some fancy technique—it’s a practical cooking method that results in a juicier, more evenly cooked, and better-looking bird. Whether you use traditional string or the clever no-string method, taking that extra minute or two to secure your chicken before roasting will pay off with delicious results.
So next time you’re prepping a chicken, don’t skip the truss! Your taste buds (and dinner guests) will thank you.
Have you noticed a difference between trussed and untrussed chickens? Share your experiences in the comments below!
Note: While some chefs argue that leaving the cavity open allows for faster cooking from the interior, our taste tests consistently show that trussed chickens produce juicier breast meat. As with all cooking methods, feel free to experiment to find what works best for your preferences and equipment!
Keep those legs crossed.
Published OnMarch 14, 2019
Photo by Mark Weinberg
In culinary school, we had many lessons on chicken, including the various ways to truss one. Doing so, in effect, allows the chicken to retain its moisture while cooking and browning evenly.
One French instructor would show us an elaborate method, wrapping butchers twine around the entire bird in a swift arrest. (Beloved grand master chef Jacques Pépin does it precisely this way. You can also do it a bit more simply by tying up just the legs at their “ankles,” still maintaining the birds compact shape.
But what if you dont have a spool of twine lying around? Should you go ahead without, roasting with the legs splayed? Yes, of course you should (and I often do, as a non-trussed bird gets me a cooked bird just a touch quicker).
Theres a time and a place for a beautiful, round bird. If Im expecting guests, I will likely go for the more put-together truss. And if I dont have any string handy—or if Im just feeling too lazy—I will opt for a string-free “trussing.” (And by “string-free,” that includes alternate supplies like unflavored dental floss, toothpicks, and the like. Im going for nothing-new-necessary here.)
All you need is a sharp knife tip or a pair of trusty kitchen shears. Heres how to do it:
- Place the bird on a cutting board with the legs toward you.
- Make sure its nice and dry by patting it down with some paper towels, both on the surface and inside the cavity.
- Tuck the wings under.
- Pull out the excess bit of skin that hangs around the cavity. Carefully cut little slits into the skin, just enough to fit the legs through. Start small, as you can always cut further.
- Tuck each leg into each slit, being careful not to tear the skin. (You can see how it will look in the photo above.)
Truly as simple as that!
Are you a chicken trusser? Let us know below!
ChefSteps Tips & Tricks: Best Way To Truss A Chicken
FAQ
Why do you truss chicken?
By trussing the chicken, it retains its shape, cooks more evenly, and results in a beautifully roasted or grilled dish. Trussing is particularly popular in traditional roasting methods, as it helps the chicken cook more uniformly, allowing the heat to penetrate all parts of the bird evenly.
Should you truss a rotisserie chicken?
Secondly, if you are using a rotisserie or spit over a BBQ, the snuggly fitted legs and wings of a well trussed chicken will ensure even cooking. Thirdly, tightly trussing the legs helps to lock in the flavors of the herbs placed inside, allowing the flavors to develop from the inside throughout the chicken.
How do you truss a chicken?
Flip the chicken over so the breast is down on the work surface and the neck faces you. Be sure the wing tips are under the twine, then tie a knot tightly under the neck to secure the bird. Trim any excess twine and flip the chicken on its back. The trussed chicken is ready to roast. Feeling a little adventurous?
What happens if you don’t truss a chicken?
When you don’t truss your chicken, the breast cavity remains wide open and too much hot air circulates inside of it, drying out the breast before the thighs and legs are properly cooked. So always truss those chickens in order to protect the breast and make the chicken a more even mass for roasting.
Should you truss chicken before roasting?
There are quite a few reasons why you might want to truss chickens ahead of roasting it, if not just because it has always been done that way and sometimes you just shouldn’t question your culinary fore fathers. Some things just shouldn’t be changed just to save time. So why truss chicken? Firstly, they just look better.
How long does it take to truss a chicken?
Trussing is a simple process. Different cooks have different methods; this is the way I was taught. It works like a charm! Once you’ve got the steps memorized, it will take you less than 2 minutes to truss a chicken. I find that a trussed chicken is more juicy, and it’s easier to get consistent results when the chicken is trussed versus untrussed.
Is it necessary to truss a chicken?
Is it better to cook chicken trussed or Untrussed?
Chicken skin is evenly crisp untrussed, whereas a trussed bird can have soggy skin in places. If presentation is important, then truss, but I don’t think it makes a better tasting chicken. Here’s a new way to truss for minimal soggy spots.
Why do chefs truss a chicken?
Trussing helps the chicken to cook more evenly by keeping everything close together. With wings and legs protruding, there’s a higher chance they’ll end up overcooked, as they’ll be closer to the heat source than the bulk of the bird.