I will show you how I trussed my chickens when I cooked my roasted chickens last Christmas. This is not the proper way to truss a chicken, because there’s a right way to do it to avoid the string marks across the breast part. The reason why I double string my chicken wings is that I seal my chickens in the frying pan and I find the standard way of trussing makes me frustrated as the wings flap out from its tucked in position, every time I flip my chicken to seal all parts using my pair of tongs.
WHAT YOU NEED:
1.5 metre of roasting string, approximately
~ I recommended 1.5 metres roasting string, as it is better to have too much then less.
~ Tuck in the wing tips behind the shoulder.
~ With the excess skins on the entrance of the chicken cavity, overlap them together to hide the stuffing. Find the middle part of your string and loop it on the backside of your chicken.
~ Loop over the strings over the end parts of the drumsticks and make a cross with your strings.
~ Loop it under the drumsticks ends and make the strings go upwards, making sure that you have made the string firm/tight enough so that the filling is secure inside the chicken. Run the string on the side of the chicken between the breast and thigh part towards the wings area.
~ Flip over the chicken while gripping the strings tightly. Run the strings under the chicken armpits (hehehehehe! “chicken armpits”).
~ Cross over the strings on top of the chicken shoulder.
~ Wrap the strings around the middle wing parts, making it really secure against the body.
~ Flip over the chicken while holding your strings tightly and make a knot on the top of the breast area.
~ Cut off the excess strings….and there you have it, a “hog tied” (trussed) chicken=P