troussage

OBS: Selon le Robert électronique, le terme «bridage» est rarement utilisé pour désigner l'action de trousser une volaille.

CONT: Typically, the wings and legs of poultry are tied or trussed securely with a trussing thread (string) drawing the wings and legs against the body in order for the bird to be evenly cooked. … Common, inexpensive trussing strings are made of non-edible string that must be removed before the meat is eaten. However, there are edible strings made of collagen ribbon that is strong and very flexible for use in trussing.