A new look at cooking and home decorating...with an attempt to add more greens to the plate, more vegetarian options & hopefully lots of new ideas to explore

Monday, May 12, 2008

How to Truss a Chicken

To be perfectly honest, I don’t always truss a chicken when I roast it. I do however; truss a chicken before placing it on a spit. Often, if just roasting the chicken in the oven I will simply tie the legs together at the cavity opening. On the other hand, to place the bird on a spit, in a Rotisserie oven, un-Trussed is crazy because the bird will be flopping around all over your oven.

To truss the chicken, cut yourself about 2 feet of kitchen twine. Place the chicken, with the cavity end facing you on a flat surface. The roundish, knobby part of the leg bones will be upward and facing in your direction. The floppy, tail skin will be on your flat cutting surface.

Take the twine and place it underneath the floppy tail skin, half the twine on one side, half on the other. Bring the twine up the outside of each leg, then into the central cavity area, crossing the strings over as you go.

Take the strings and pull them straight back in the direction of the wings. In doing this the string will pass over the leg, thigh area, and then over the wings. Wind the string over the neck, pulling tightly, and tie.

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