For those who love roasting chicken, they may want to learn how tying a chicken is done. Tying, or trussing a chicken means tying it up in a way that the legs and wings are held tightly to the body. If anyone roasting a chicken does not tie up the legs and wings, they are likely to flop about.To save time when roasting, it is better to know the easiest way to tie a chicken.
The risk of burning as well as that of the spit being thrown off balance is very real if the chicken is not properly trussed. In modern times, cooks truss birds in order to help keep it in a proper position, and also to provide a good presentation.
One has to know the necessary requirements for trussing a chicken before learning how it is done. The main requirement is a piece of kitchen string that is approximately between three and four times the total length of the chicken. The string, referred to as a kitchen twine, is made using linen or cotton, as has to be non-toxic as it comes into contact with foodstuffs. Synthetic materials the likes of polyester cannot be used to make the string as it has to be heat resistant.
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 final step in the easiest way to tie a chicken is to flip the chicken over so that the breast side is down. The twine is tied around the neck in a way that it is holding down the wings, and then excess string is cut off. The chicken is now trussed and ready for cooking.
The risk of burning as well as that of the spit being thrown off balance is very real if the chicken is not properly trussed. In modern times, cooks truss birds in order to help keep it in a proper position, and also to provide a good presentation.
One has to know the necessary requirements for trussing a chicken before learning how it is done. The main requirement is a piece of kitchen string that is approximately between three and four times the total length of the chicken. The string, referred to as a kitchen twine, is made using linen or cotton, as has to be non-toxic as it comes into contact with foodstuffs. Synthetic materials the likes of polyester cannot be used to make the string as it has to be heat resistant.
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 final step in the easiest way to tie a chicken is to flip the chicken over so that the breast side is down. The twine is tied around the neck in a way that it is holding down the wings, and then excess string is cut off. The chicken is now trussed and ready for cooking.
About the Author:
Interested in chicken recipes? No problem we have many different tasty recipes just waiting for you to try out. For example Chicken drumsticks with thyme and root vegetables.
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