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My experience, however, tended to bear out conclusions drawn by Christopher Kimball of Cook's Illustrated magazine, when he reported on the results of roasting chicken 14 ways: Trussing makes it more difficult to properly cook the inner part of the thigh, and requires that the bird be left in the oven longer, resulting in possibly overcooked white meat.
Barbara Kafka, in her book ``Roasting: A Simple Art,'' remarks that trussing is an unnecessary and illogical carry-over from the days of spit roasting, when careful trussing was required to keep odd bits from jutting out and burning or falling off.