I have seen many videos online and by chefs on tv, showing how to truss a chicken. What is your way of trussing a chicken? They all seem to have a different technique, and I am interested in a possible easier method. 
I always store mine in the pantry. I use it frequently enough that sprouting is rarely an issue. If you need it to last longer you can freeze garlic, though I have never needed to.  Shelf Life  An unbroken bulb of garlic can last 3-5 months in a cool (55-60 F) dark place. Once broken, the remaining cloves last only about 7-10 days.   Frozen, you can store garlic 10-12 months.  Source:   http://stilltasty.com/fooditems/index/17237 