This basic form of trussing is dead easy, and takes less than a minute once you know how. The Instructable has enough pictures to make sure you nail it on your first try.
I used to think trussing was a bunch of fiddly nonsense, but once we started quick-roasting chickens in the oven it became an absolute necessity - the entire bird comes out perfectly in under 45 minutes when properly trussed. Check out the quick roast chicken Instructable, and use it as an excuse to give trussing a shot.
Step 1: Gather tools and ingredients
- one chicken (or other bird)
- a clean (and cleanable) surface to work on (I use the interior of the butcher paper the chicken came in)
- a piece of clean natural kitchen twine, long enough to loosely wrap around the entire chicken without touching1, at least 30 inches (cotton, hemp, etc - nothing that will melt, discolor, or otherwise isn't fit for contact with food or heat)
- soap and water to clean yourself up
- bleach to clean any bits of counter contaminated with raw chicken
1 The first few times you do this, start with a longer piece than you think necessary; you can always cut the extra ends off.