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.
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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.
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