I rarely truss. Chicken skin is evenly crisp untrussed, whereas a trussed bird can have soggy skin in places. If presentation is important, then truss, but I don’t think it makes a better tasting chicken.

Here’s a new way to truss for minimal soggy spots.

https://www.chefsteps.com/activities/tips-tricks-best-way-to-truss-a-chicken

Look for more recipes July 3rd in the Summer issue of the Commons, a quarterly newsletter by The Food Co-op. Sidonie Maroon is a local chef, culinary educator, and writer. She brings people together to create feasts from international menus, using local in-season foods. See Sidonie preparing one of our monthly in-store demos or check out her class listings. You will also find her in her kitchen studio developing recipes, working on revisionist baking projects or in her garden. Find out more about what she is up to in the community by visiting abluedotkitchen.com.