This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
First put a little stuffing in the neck and around at the sides where the crop has been. Then fold over the skin to the back and secure it with a small skewer; then put in enough stuffing through the incision made in drawing the chicken to fill it three-fourths full. If too much is put in, the stuffing will swell and the bird will burst. First, however, the oil bag should be removed. To do this, cut around it with a sharp knife, and, after removing, tuck the tail into the opening, and sew it up with lightweight twine and, if possible, a curved surgical needle which can be kept for the purpose. Pinion the wings at the side of the bird. Then take a long trussing kneedle - thread it with lightweight string, pass it through the wing and directly through the bird and through the other wing and then back again, making the two stitches about one-half inch long. Tie the string in a bow-knot so that it can be easily removed when the bird is done. Fasten the legs in the same way. This takes but two or three minutes and is infinitely superior to the old-fashioned way of wrapping a bird around with yards of string.
When the bird is not to be stuffed, great care should be taken not to make a long incision in cleaning it, the ends of the drum sticks being tucked into the incision before the bird is trussed.