A Look At The Easiest Way To Tie A Chicken
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.
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.
It is better to first look at what is needed to tie the chicken and then the way it is done. The materials needed include a piece of kitchen twine that is about three or four times the length of the chicken. A kitchen twine is a string made using linen or cotton. It has to be non-toxic since it comes into contact with food. It also has to be heat resistant; hence synthetic materials such as polyester should not be used.
The other requirement is of course the chicken itself. A chicken of any size can do, but the cook should bear in mind that tying it is the last thing they do when getting the chicken ready. As trussing hides some of the chickens skin, it is advisable to get the required seasonings on prior to tying. In addition, the cook will not be able to stuff the chicken after tying it; hence they should ensure they do it first.
Once the cook has everything they need, it is time to tie the bird and get it ready for cooking. The first step involves positioning the chicken with the breast side up. Once this is done, the middle of the piece of twine is lined up with the tail and a knot tied around the tail. As much as one does not actually need to knot the tail, it makes the tying somewhat easier.
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.
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.
It is better to first look at what is needed to tie the chicken and then the way it is done. The materials needed include a piece of kitchen twine that is about three or four times the length of the chicken. A kitchen twine is a string made using linen or cotton. It has to be non-toxic since it comes into contact with food. It also has to be heat resistant; hence synthetic materials such as polyester should not be used.
The other requirement is of course the chicken itself. A chicken of any size can do, but the cook should bear in mind that tying it is the last thing they do when getting the chicken ready. As trussing hides some of the chickens skin, it is advisable to get the required seasonings on prior to tying. In addition, the cook will not be able to stuff the chicken after tying it; hence they should ensure they do it first.
Once the cook has everything they need, it is time to tie the bird and get it ready for cooking. The first step involves positioning the chicken with the breast side up. Once this is done, the middle of the piece of twine is lined up with the tail and a knot tied around the tail. As much as one does not actually need to knot the tail, it makes the tying somewhat easier.
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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New Unique Article!
Title: A Look At The Easiest Way To Tie A Chicken
Author: Helge Vang Andersen
Email: andershelgesen@gmail.com
Keywords: recipe,food,drink,cooking,breakfast,brunch,lunch,dinner,wine,poultry
Word Count: 449
Category: Cooking
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