A Look At The Easiest Way To Tie A Chicken

By Helge Vang Andersen


For the cooks who enjoy preparing chicken, learning how to tie a chicken is something they ought to learn. Tying a chicken, also referred to as trussing, is whereby its wings and legs are tied so that they are held close to the body. Failure to do this when roasting a chicken can lead to the legs and wings flopping about. Learning the easiest way to tie a chicken saves time when roasting.

Failing to tie a chicken can lead to the risk of sustaining burns as well as throwing off the spit balance. Nowadays, chefs truss chicken to help in keeping the shape of the bird during roasting as well as for providing a better presentation.

Prior to learn how trussing a chicken is done, it is advisable to look at what is required. The requirements include a piece of twine used in kitchens that is roughly three or four times the chickens length. The kitchen twine, which is a string manufactured using either cotton or linen, has to be non-toxic as it comes into contact with food products. Heat resistance is another added advantage, thus polyester and other synthetic material cannot be applied in its manufacture.

The chicken to be roasted is definitely the other requirement. While any chicken size can do, the chef should know that when preparing it, trussing it is the final step to do. It is recommended that the required seasoning is gotten before the process begins, since tying hides a part of the skin. Additionally, the chef should ensure the stuff the chicken first, since it cannot be done after trussing it.

With the chef now having all that is required, tying the bird and preparing it for roasting is all that remains. Positioning the chicken in a way that the breast side up is the earliest step in the process. Once this is finished, the mid of the string piece is lined up together with the tail, having tied a knot around it. The cook does not necessarily have to tie this knot, but the process is mad much simpler by doing so.

A loop is made around each drumstick and then the two are pulled together to tie a knot. Then, keeping the twine around the chicken tightly, each half of the twine is passed through the wing.

The last step in the easiest way to tie a chicken involves flipping the chicken in a way that the breast side faces down. The twine is then brought around the neck in manner that the wings are held down by it, and excess string then cut off. The bird is now tied and ready for roasting.




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