How to Truss a Chicken

Inspired by conversations on the Food52 Hotline, we’re sharing tips and tricks that make navigating all of our kitchens easier and more fun.

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Today: Next up in Mario Batali’s How To Tuesdays series? Our chicken’s getting all trussed up for dinner.

We know how to roast a chicken. We can stuff it, braise it, and marinate it every which way. Need it cooked under a brick? Done. Spatchcocked? You got it. But when it’s sitting raw on our countertops, waiting to be trussed up for dinner, even the humblest bird doesn’t look quite so friendly.

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Yet truss we must — if not to practice our fine motor skills, then to ensure our chicken cooks evenly. Those few extra minutes spent securing your bird’s legs and wings will go a long way. The good news? It’s easier than you think. This week, Chef Andy Nusser of Tarry Lodge shows us how to truss a whole bird with just four feet of kitchen string and two hands — because you and your chicken deserve a better roast. 

Got anything you want to learn from the Batali chefs? Let us know in the comments!

This video was made in collaboration with Mario Batali.