Truss – method of tying the legs and wings together on poultry. I (Bobbi) usually do a half-truss or none at all. To half-truss, cut a 12-inch piece of cooking twine. Wrap it around the tail and tie.
Cross the drumsticks and bring one end up and wrap around where the legs cross. Then bring other end up and wrap around the opposite side and direction.
Bring both ends to top side and tie in a knot.
This keeps the chicken together better but increases the time needed to cook thoroughly by 5-10 minutes. If desired, tuck the wing tips under the chicken:
The full-truss involves tying the wings under as well, but it’s not something I typically bother to do.
Here’s what happens when you don’t truss: the legs come apart, which is fine for everyday meals (if you don’t mind the look). It actually cooks more quickly that way.
