There are two ways to tie up a chicken In the first, you sew up stuffed and rolled bird using a trussing needle and string, sewing across one end first, down the length of the roll and then across the other end.
Alternatively, you can fold the bird into shape around the stuffing then wrap it in a piece of muslin or a roasting net. First dip the cloth in melted butter or oil and wring out lightly. Put the stuffed bird in the center of the cloth, flap side uppermost, then wrap the cloth around it tightly, securing it at both ends with string to look like a Christmas cracker.
The cooking time should be calculated according to the bird's weight after it has been stuffed. Be sure it is fully cooked through, particularly if you have used a sausage-meat stuffing. Check by inserting a skewer into the center of the joint and the juices should run clear.
If you have wrapped the bird in muslin there is no need to baste it during cooking - but remove the cloth before the bird is completely cold or it will stick.
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