Trusty Trussing Techniques
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"Trussing" refers to tying the bird up after stuffing it, sealing the cavity and keeping the meat moist. Don't worry! This is not nearly as hard as it looks.
Illustration: Jeffrey Guciardo
1. With the breast up and the cavity facing away from you, tuck the wing tips behind the back of the bird.
2. Cut butchers twine (available at most grocery stores) about three times the length of the hen, folding the string in half.
Illustration: Jeffrey Guciardo
3. Run the middle of the twine beneath the hen about 1 inch above the tail.
4. Bring the string to the "ankles" and crisscross. Pass the twine under the legs and pull tight while closing the cavity with the tail and legs; this will also aid the hen to cook more evenly and keep in moisture.
5. Wrap the twine around the sides, pulling the legs close to the breasts, and above the wings. Tie securely just above the neck.
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Originally Published: June 1, 2009
