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.
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 bird to be prepared is obviously the other requirement. Any chicken size is recommended, but the chef should remember that trussing it is the final step in preparing the bird. Since some of the chickens skin is hidden by the trussing process, the needed seasoning should be gotten prior to the start of the process. Whats more, as stuffing the chicken cannot be done after trussing, the chef should do it prior to the process.
As soon as the cook has everything that is required, all that remains is stuffing the chicken and getting it ready to be roasted. The earliest step is to set up the bird in a breast side up position. As soon as this is done, the twine pieces middle is lined up with the tail, with a knot being tied around it. The step involving tying a knot to the tail is not actually necessary, but it simplifies the entire trussing process.
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.
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 bird to be prepared is obviously the other requirement. Any chicken size is recommended, but the chef should remember that trussing it is the final step in preparing the bird. Since some of the chickens skin is hidden by the trussing process, the needed seasoning should be gotten prior to the start of the process. Whats more, as stuffing the chicken cannot be done after trussing, the chef should do it prior to the process.
As soon as the cook has everything that is required, all that remains is stuffing the chicken and getting it ready to be roasted. The earliest step is to set up the bird in a breast side up position. As soon as this is done, the twine pieces middle is lined up with the tail, with a knot being tied around it. The step involving tying a knot to the tail is not actually necessary, but it simplifies the entire trussing process.
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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