Roasting a whole chicken is one of the best values in the meat case, and trussing helps it cook evenly so the breast does not dry out before the legs are done. We sell whole fryers and larger roasting birds—ask us to truss one for you if you would rather skip the twine at home.

Truss and Roast

Pat the bird dry, season inside and out, and tuck the wing tips back. Tie the legs together snugly with kitchen twine. Roast on a rack in a 375°F oven until the thickest part of the thigh hits 165°F. Rest fifteen minutes before carving.

For extra flavor, slide herb butter under the skin or put lemon and garlic in the cavity. A whole chicken feeds four easily with leftovers for sandwiches. Pick one up at Vaughn Family Meat Co. on your way home—dinner does not have to be complicated to be good.