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Next time you roast a whole chicken, be sure to truss it first using this simple guide for a juicier, more tender roast.

‘Trussing’ refers to the technique of tying the legs and wings close to the body to ensure that your poultry maintains its shape during the cooking process and cooks evenly without drying out. To do this, all you need is some kitchen twine and a bird… (in this case, a chicken!)

Step 1: Start by rinsing your bird both inside and out.

Step 2: Lay your chicken breast-side up on a clean, flat surface with the legs pointing towards you.

Step 3: Cut a piece of kitchen twine around 1meter long.

Step 4: Holding each end of the twine in both hands, slide it underneath the chicken legs and pull the string upwards. Criss-cross to tighten.

Step 5: Slide the twine down and around each chicken leg. As you slide the twine up the side of the chicken to tighten, flip the bird pulling it back towards you so it is breast-side down.

Step 6: Pull the twine back towards you over the wings, then tie the twine into a knot to secure the wings.

Step 7: Slide the twine down and around each chicken wing. As you slide the twine up the side of the chicken to tighten, flip the bird pulling it back towards you so it is breast-side up.

Step 8: Pull the twine towards you, loop it around the bottom of the breast bone before bringing it back around the top of the chicken breast to be tightened.

Step 9: Finally, tie into a knot and cut off any excess twine.

Now you’re on your way to a perfect roast chicken!

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