How To: Truss, Roast and Carve a Whole Chicken

Trussing it wrong or roasting at the wrong temperature and length of time can cause your chicken to be dry or over cooked. In addition to trussing and roasting, seasoning is pertinent for achieving a flavorful bird, and generously. You have to account for the salt and pepper you put on the outside, as well as the inside cavity, to flavor the entire thing so you have to add enough for it to be seasoned throughout. I know it may seem like you are putting a lot on as you're prepping the chicken, but chances are it could use a little more.

When it comes to trussing, there are a few different ways to do it but I find the way in the video to be the best for flavor, tenderness, juiciness and crispiness. If you don’t like this way, no problem feel free to do a way you are more comfortable with. You’ll also notice that I put some mirepoix, onions, celery, and carrots, in the bottom of the roasting pan which helps flavor the chicken while cooking. Lastly, for carving just ensure you have a very sharp knife, a long carving fork and the confidence to snap bones with your hands. Enjoy your perfect chicken!