Curtis Stone shows how to truss a chicken – which is essentially tying the chook up so it keeps its shape and the meat cooks evenly.
Place the chicken in the centre of 1m length of kitchen string, breast side up and wings untucked.
Pull the ends of the string up from under the wing joints then pull both ends of the string towards you. Cross the strings at the base of the breasts, tighten slightly. Then loop the string around the end of each drumstick. Cross the string and tighten, bringing the legs together. Use a double knot to secure.