For this the legs are slipped inside under the skin, so that the bird is in a compact shape with no leg-joints protruding.

First cut the shanks off by chopping the legs across about an inch higher than the joint; this gets rid of the feet and scaly portions of the legs. Next loosen the skin over and round the thighs. Do this by inserting the fingers at the tail end of the bird. Gradually work the loosened skin over the ends of the legs where they were chopped, and press the legs back into the body so that they are tucked in right out of sight, the loose skin being drawn over.

After this is done, the trussing is the same as for a roast fowl, the needle and string passing over and round the legs inside the body instead of outside.