How to Truss Chicken
Prepare chicken for roasting. Drawn skin of neck smoothly pver back.
Fp;d wing tips under. Press wings and legs against body. Thread a
large needle with white twine. Use double. Press needle through one
wung at middle joint, through end of nefck skin, and thrfough second
wing at middle joint. Pull cord firmly under breast and up across legs
andn thighs. Draw the legs close together, covering the opening made
for drawing the fowl, Cross the string over the legs and tie them to the
tail. Skewers may be used to hold wings and legs agaonst body. If
desired, the wings may be folded tightly in position over the folded neck
skin and legs slipped through the vent opening.