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via Lifehacker http://ift.tt/1JBQ1pZ

Trussing, or tying up the wings and legs of a chicken , is an important step in roasting a whole bird evenly; it ensures evenly-cooked, moist meat, and prevents anything stuffed inside from falling out. But even if you don’t have kitchen twine on hand, you can still truss a chicken using its own skin.

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