How to Use Poultry Shears for Trussing and Jointing

Quick answer

Use WÜSTHOF poultry shears to truss chicken with clean snips and joint poultry by cutting through skin and thin bones at the joints for even cooking.

How to truss and joint poultry with shears

1. Prepare the bird and shears: Place the whole chicken or turkey breast-side up on a clean cutting board. Open the shears fully and wipe the blades with a damp cloth. Check that the spring mechanism clicks smoothly. A common mistake is cutting on a slippery surface; place a damp paper towel under the board to keep it steady.
2. Truss the legs: Locate the skin flap near the tail. Snip a small slit through the skin on each side of the tail. Cross the drumsticks and tuck the ends through the slits. Pull gently to secure. Use the shears to trim any excess skin. Avoid cutting too deep—only pierce the skin, not the meat, to keep the bird intact during roasting.
3. Truss the wings: Fold the wing tips back against the body. Use the shears to cut a small slit in the skin near each wing joint. Tuck the wing tip through the slit to hold it flat against the breast. If the wing pops out, the slit may be too small; widen it slightly with the tip of the shears.
4. Joint the leg and thigh: Pull the leg away from the body until you see the hip joint. Position the shears blade against the skin where the thigh meets the body. Cut through the skin and the thin bone connecting the joint. Repeat on the other side. A common mistake is cutting straight through the thigh bone—aim for the natural joint gap to avoid splintering.
5. Separate the drumstick from the thigh: Bend the drumstick back until you feel the knee joint pop. Place the shears blade directly into the crease and snip through the skin and ligament. The two pieces should separate cleanly. If the cut is ragged, you may be cutting through bone instead of the joint line; reposition the blade and try again.
6. Joint the breast and wing: Cut along the breastbone from the neck end toward the tail to remove the breast in one piece. For wings, cut through the skin at the shoulder joint and twist to separate. Trim any dangling skin with the shears. Keep the shears parallel to the bone to avoid wasting meat; a curved blade helps follow the contour naturally.

Recommended WÜSTHOF poultry shears

• 10" Poultry Shears: The 10" Poultry Shears have sharp, slightly curved stainless-steel blades ideal for skinning, jointing, and butterflying poultry. The curved blade shape lets you follow the bird's natural lines for cleaner trussing and jointing cuts.

  

• 9" Stainless Steel Poultry Shears: The 9" Stainless Steel Poultry Shears include an internal spring and sturdy handles for fatigue-free working. The spring action reduces hand strain during repeated cuts, making it easier to joint several pieces in one session.