"Trussing is relatively simple," says Leiken. "The point is just to hold the shape to make the bird cook evenly. You're not knitting a sweater; you can even just tie the legs."
Step One: Place the chicken facing toward you and place your fingers inside the neck cavity to locate the wishbone. Carefully, remove the wishbone with a pairing knife. "You don't have to do this, but it ensures that you will get more meat when carving the bird after it's done," said Leiken.