Grant Crilly is the Executive Director and cofounder of ChefSteps. Grant is a classically trained chef and, prior to ChefSteps, he worked on the award-winning cookbook series Modernist Cuisine and cooked at various restaurants, including L’Astrance in Paris, Busaba in Mumbai, and Mistral Kitchen in Seattle.

Grant Crilly

A perfectly roasted chicken is the key to weeknight dinner glory: crispy skin, juicy meat, a beautiful golden-brown color. And while roasting chicken is simple in theory, pitfalls do arise. Sections of the skin get soggy and fail to brown, for instance. The breast often cooks faster than the legs so that by the time the dark meat is cooked through, the white stuff’s all dry. We don’t want this to happen to you, which is why we’re sharing this new approach to trussing your bird. As you may know, “trussing” a chicken means tying it with butcher’s twine. Cooks have done this for years to make the bird easier to handle and to help it cook better. But as we’ll show you, the traditional technique for trussing isn’t necessarily the best way. Give this new technique a go tonight, and we reckon you’ll wind up pretty dang pleased at the way dinner turns out. (PSST: It works for turkey too!)WHAT YOU’LL NEED: 
<a href="https://www.amazon.com/gp/product/B000JL8Q9C/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B000JL8Q9C&linkCode=as2&tag=delvkitc-20">Butcher’s twine</a>
A chicken!Wondering what’s up with the Tips &amp; Tricks? Our new kitchen tips are all about empowerment: simple, game-changing takeaways, short-and-sweet videos—no recipes required. These little bits of wisdom were revolutionary for us, and we hope they will be for you too.

Tips & Tricks: Best Way to Truss a Chicken