Trussing a Chicken

Trussing ties a bird into a compact shape so it roasts evenly. Use about 1 m of kitchen twine. Slide the middle under the tail, cross it over the ends of the drumsticks, and pull them together. Run both ends along the sides of the bird between the legs and breast, flip it, and tie over the neck, pulling the wings in. The legs no longer splay and the breast doesn't dry out before the thighs are done. You can skip it for a spatchcocked bird.