Finally you want to truss the chicken. This keeps it all compact so the legs don't hang out and cook and dry out before the rest of the bird is cooked. It also makes the chicken much easier to handle, turn and carve.
Sit your chicken breast side up. Get a long piece of kitchen string and run it underneath the chicken about midway along the breast. Run each end along the breast to the end of the wings, then back around the outside of them.
Run the string from the outside of the wings along to the end of each drumstick then tie in a knot to secure it. You should have the wings and legs held neatly into the side of the chicken.
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