A poultry lacer is a small device, typically a metal skewer or clamp, used to truss a chicken or other bird for roasting, holding the legs and wings tight against the body so the stuffing stays inside and the bird cooks evenly. Proper trussing serves several purposes: it gives the bird a compact, attractive shape, prevents wing tips and leg ends from scorching, and ensures even heat penetration for food safety, since a sprawling bird cooks unevenly. Traditional trussing uses string and a poultry needle, but lacers and elastic loops offer convenience for high-volume catering. The underlying principle is the same: a compact bird roasts more evenly, stays juicier, and presents better. Whatever the device, the goal is a bird that emerges golden, with every part cooked through to safe temperatures.