After having dressed the chicken, prepare a trussing needle with a cooking string. Put the chicken on its back as shown on the photo. Begin pricking on the left side of the anal orifice. You can feel a small hole in the bone with your fingers. Prick through the hole. Follow a transverse path towards the left leg joint. Flip the chicken over and take the wing by piercing it with the needle, then prick the neck skin so as to firmly tie the orifice. In order to do this, stretch the skin on the back of the chicken. Sting on the left side. The skin is sewn and is not going to open during the cooking process (see picture). ...
The preparation of poultry for cooking that requires the following successive steps: plucking, singeing, boning, gutting (totally or not) and trussing.