Why truss a chicken when roasting? Here are three good reasons to truss, or bind a fowl’s legs with string before roasting. Obviously, we think it’s fun and easy, so let’s get started.
1) Chefs do it. Clearly we care about flavor, moisture, and presentation.
2) Your chicken will cook more evenly and your chicken breasts will stay moist while you wait for the dark meat to finish cooking.
3) Did we mention it’s cool? Kids love cool. Show them how to truss the chicken and let that be their super cook cooking skill for roast chicken night.
- 1 whole chicken
- Aromatics for inside the chicken
- Cut a piece of string that is big enough to go all around the chicken.
- Place the chicken with the legs facing you.
- Take both ends of the string. Loop the string under the tail of the chicken and hold them up in the air.
- Just like tying your shoes, we are going to criss cross the strings and bring them up and around the legs.
- Take the end in your right hand and cross it over the chicken to the left and under the left leg and back around on top of the leg; stop.
- Now take the end of the string that’s in your left hand and cross it to the right, under the right leg and up and over the right leg; stop.
- Now you should now be able to pull on the string and see the legs and cavity close together. Hold that tight.
- Take both ends of the string and pull them around the bird on each side of its wings and around to its front or neck.
- You are going to tie it off here. First do a normal loop knot, but you’ll loop the string twice around before pulling. This makes a more secure tie. Pull on the string and you’ll see that the bird will shrink in and get smaller, more puffed up. This helps to protect the chicken breast meat that will cook faster than the dark meat and keep it from drying out. It also helps the whole bird cook more uniformly.
- Finish tying off the string. You can tuck the wings under the string now, so they are not flopping out!
Our Technique Timeout should give you all the visuals you should need! If you’re like me though and like to learn something several ways, I recommend watching this simple, 2 minute video on Michael Ruhlman’s site.
Read more about Hollie