How to Tie up or truss a chicken for roasting

First of all keep the chicken under the running water and then pad it dry. Then you have to remove the neck, inner portions and the fat from the abdominal cavity. Now season the inside of the chicken with salt and pepper by standing it up inside the bowl. You can now add the desired spices. In this case you can use garlic cloves and lemon pieces. Now close the abdomen cavity and lay the chicken on the cutting board. Wedge the wing tips under the wings. Close the neck cavity by wrapping the skin over it. Now you have to wrap the twine around the top part of the chicken keeping each side of the chicken equal. Now tie up a knot under the tip of the breast bone to help the breast to plump up. Now tie up another knot over the legs to hold them all tight together. Now clip the chicken over and tie a knot over the tail. By now the abdominal cavity is fully closed and trapping all the ingredients inside. With the remaining twine you have to reach to tie up the front loop to tie it at the back and then secure the knot. Now you should be able to lift the chicken with the twine. That’s it.