For a roasted chicken to hold its shape it needs to be trussed (tied) before cooking. A smaller chicken may only require that the legs are tied together but a larger bird will require that it be tied around the legs and around the wings to hold its shape. Before trussing, the wishbone can be cut out to make it easier to carve the breast portion of the chicken but it is not necessary that it be removed. The chicken should be cleaned and if stuffing is desired, it should be inserted before the bird is trussed.
A chicken does not have to be trussed before it is roasted. When a chicken is trussed you may encounter a problem with the white and dark meat obtaining the proper doneness. It takes longer for the dark meat in the inner thigh area to reach its proper doneness when it is trussed, which should be 175°F to 180°F. When the dark meat is cooked until it reaches the appropriate temperature, the white meat will many times be too dry. If it is important that the bird keeps its shape while roasting, it is best to truss it. If it isn't important that it to keeps its shape, it is generally better not to truss the chicken, because the white and dark meat will cook more evenly.