1. Trussing poultry before roasting it gives the bird a neater shape for serving at the table and ensures an even roast.
2. Make sure the wings are opened out.
3. Take a length of kitchen string, roughly 70cm (28in) and tuck under the neck end.
4. Feed the string over the top of the wings, then underneath the legs. Tie 3 times. Lift up the chicken and pull the string tightly until it draws together.
5. Pull the string back under the chicken, then over the top of the legs. Cross over the string. Pull tight, then loop under the parsons nose at the back of the chicken. Tie a knot and pull tight, then tie a couple more knots. Cut off any loose string.6 Tuck the wing tips under the bird. It’s now ready to roast.
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Oak chopping board, Lakeland. Professional 'S' vegetable knife, Zwilling J.A. Henckels.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
