How to Tie Chickens Up for Cooking
Tying up, or trussing, a chicken before cooking allows the chicken to cook evenly and prevents the meat from drying out. There are several ways to tie a chicken. A simple tying together of the legs with the cavity filled with onion, lemons and herbs is an easy method for most beginning home cooks. A more traditional trussing involves using skewers and sophisticated tying. Does this Spark an idea?
Instructions
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1
Wash the entire body of the chicken, including inside the cavity. Place the chicken with breast side up and legs pointing towards you on a clean chicken board.
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2
Tuck the wing tips down and under the chicken. The tips will be pointing toward the chicken breast cavity. Tucking the wing tips allows the chicken to sit flat in the roasting pan and prevents the wings from burning.
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3
Fill the chicken with stuffing. Use a skewer to pin up the cavity opening below the legs. This will prevent the stuffing from leaking out as it expands during cooking. Do not completely close off the cavity.
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4
Cut a piece of butchers twine long enough to tie around the length of the chicken twice. It is always safer to have too much twine than not enough.
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5
Place the center of the twine under the chicken legs and bring it up on the outside of the drumsticks. Cross the twine, then bring it down between the chicken legs. Pull the twine ends to the outer sides of the chicken. Pull the twine tightly so that the legs pull together. Tie a knot under the legs to hold the twine and legs in place.
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6
Pull the twine to the back between the leg and thigh areas. Flip chicken over so that the breast is down. Pull the twine ends from both sides of the chicken down to the neck stub. Tie the twine in a small bow under the neck stub. Cut off the excess twine and return the chicken to the breast side up position.
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Tips & Warnings
Wash the board and your hands completely when you have completed the trussing.
References
Resources
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