Trussing is the technique of tying meat or poultry with kitchen string, or using another suitable method, to create a compact and even shape for cooking. In French, the verb is brider. Trussing helps the product hold its form, cook more evenly and present neatly.
For a whole chicken or other bird, the legs may be tied together and the wings secured close to the body. This reduces loose parts that may cook more quickly or become damaged during roasting. The method should not be so tight that it prevents heat from reaching the thickest portions.
Roasts, stuffed meats and rolled cuts may be tied at regular intervals to maintain a consistent diameter. This helps the product hold its shape during roasting and makes carving easier.
Use food-safe kitchen twine and tie secure, evenly spaced knots. Remove the string before carving or service unless the preparation specifically requires it to remain in place.
Chef’s tip: Truss for shape and even thickness, not simply appearance. Use a thermometer in the thickest part of the product and follow the required cooking process.
Key distinction: Trussing ties a product into shape; barding covers it with fat, while larding inserts fat into a lean cut.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
