There are quite a few reasons why you might want to tie up your chickens before roasting them if only because it’s always been done that way and sometimes you just shouldn’t question your culinary ancestors. Some things just shouldn’t be changed to save time.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 ChefSteps | 2015-06-17 22:18:29 |  1,317,357 Views |
ChefSteps Tips & Tricks: The Best Way to Tie a Chicken
So why truss chicken? First of all they just look better. There’s nothing worse than a bird with its legs and wings spread out in the roasting pan when it comes out of the oven.
Second if you're using a rotisserie or spit over a barbecue the snug legs and wings of a properly tied chicken will ensure the meat cooks evenly.
Third tying the legs tightly helps to seal in the flavors of the spices inside allowing the flavors to develop from the inside out throughout the bird. And sealing the neck seals in the juices and flavors inside the bird.
