A Tutorial On The Easiest Way To Tie A Chicken


by Helge Vang Andersen


For the cooks who enjoy preparing chicken, learning how to tie a chicken is something they ought to learn. Tying a chicken, also referred to as trussing, is whereby its wings and legs are tied so that they are held close to the body. Failure to do this when roasting a chicken can lead to the legs and wings flopping about. Learning the easiest way to tie a chicken saves time when roasting.

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 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.

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.

Around every drumstick, a loop is made, followed by the two being pulled together in a way that they tie a knot. Then the twine is tightly kept around the bird, and each twines half goes through the wings.

The last step in the easiest way to tie a chicken involves flipping the chicken in a way that the breast side faces down. The twine is then brought around the neck in manner that the wings are held down by it, and excess string then cut off. The bird is now tied and ready for roasting.




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