Take your chickens up a notch by learning how to truss.
Trussing poultry. You either do it or you don’t. There are arguments for both sides. Some say the bird cooks more evenly, some say it has the opposite effect. Some say it depends on the size of the bird, with trussing being better for a smaller (under 4lbs) fowl.
I tend towards trussing as it makes the presentation much nicer and is quite easy once you do it a few times. Plus, the main recipe I use to roast a chicken–Thomas Keller’s–states that the bird is to be trussed. The amazing recipe has made me a trussing convert.
WHAT YOU NEED
- 4′ piece of kitchen twine
- Small bird, preferably under 4lbs
STEP 1: Place your bird breast side up, feet towards you on a cutting board, and locate the center of your twine.
STEP 2: Loop the center of the twine around the neck skin flap on the bird’s back bringing the flap down and the sides of twine across the back. If there is no skin flap, just place the string horizontally across the back of the back.
STEP 3: Bring the twine under and around the wings just below the wing tip joint
STEP 4: Bring the wings in close to the body by pulling the twine towards –and eventually under–the breast.
STEP 5: Cross the twine under the breast and pull tightly.
STEP 6: Bring the crossed twine over and around the base of each drumstick.
STEP 7: Cross the twine under the the base of the drumsticks and pull to tighten, bringing the legs as close into the breast as possible.
STEP 8: Bring the twine down around the butt of the chicken, tying underneath, and pulling to tighten before knotting.
STEP 8 from a different view point. Tightening before knotting. (NOTE: The top piece of twine should be tighter, but the bird still roasted up perfectly fine. )
STEP 9: Tuck in the wing tips to prevent burning during cooking.
STEP 10: A trussed chicken ready to be seasoned and roasted.