Definition
Tying up poultry with kitchen twine to create a compact shape that cooks evenly and looks presentable. Basically origami with dead birds and string.
Example Usage
Truss those chickens before they go in the oven, or the wings will burn and the legs will be raw.
Origin
From Old French 'trousser' (to bundle or pack)
Fun Fact
While traditional French cuisine demands elaborate trussing patterns, most modern chefs use a simple method that just tucks the wings and ties the legs—function over fancy.
Source: Poultry preparation standards
Related Terms
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