- 1). Place the chicken on your work surface, with the neck end toward you and the cavity facing away. Fold each wingtip to that it slides underneath the bird, where the body of the chicken will hold it in place.
- 2). Measure a piece of twine approximately 2 feet long. Holding an end in each hand, slide the middle of the twine under the chicken's hip area, about an inch back from the tail. The tail will hold the twine in place.
- 3). Cross the two pieces of twine across the ends of the legs, and then again underneath them. Gently pull the twine tight. The legs will be drawn together and down, closing up the cavity.
- 4). Place your thumbs on the fleshy part of the chicken's breast where the wishbone is and stretch the twine gently but firmly the length of the bird. The twine will immobilize the chicken's thighs alongside the body and will pass over the flattened wing.
- 5). Pull the twine tight at the front of the chicken and tie it tightly. Pull down on the knot and slide it underneath the stump of the chicken's neck, which will hold it in place. Cut off any excess twine if you wish to make an extra neat appearance.
- 6). Place the trussed chicken in your roasting pan. Season and cook it as you ordinarily would until it reaches a food safe internal temperature of 165 degrees Fahrenheit when tested with a meat thermometer.
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