Published on Tuesday, November 28, 2006, by CHOW Video Team / Edit Post
How to Truss a Chicken
CHOW associate food editor Regan Burns prepares a chicken for roasting.
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wow it's amazing how bad this video is. This is NOT, repeat NOT in anyway how to truss a chicken. This video should be removed for misinforming people.
Let me correct myself; the bird isn't better restrained, as if it would escape, but the knotwork in Alton Brown's method and extra passes of string keep the bird in a better shape for roasting.
I always start like she does, but I use the needle and go through the legs, between bone and tendon, and down through the tail. This draws the cavity opening shut. I contrive to have two equal lengths of string left here, one to each side. With the bird on its back, I pull one string up through the crease between leg and body, and with the needle run it through the "safety pin" wing-bone (with...+READ
I always start like she does, but I use the needle and go through the legs, between bone and tendon, and down through the tail. This draws the cavity opening shut. I contrive to have two equal lengths of string left here, one to each side. With the bird on its back, I pull one string up through the crease between leg and body, and with the needle run it through the "safety pin" wing-bone (with the wingtip tucked under), through the body, and out through the opposite wing. Then I do the same thing from the other side. This leaves one length of string hanging out from each wing. I turn the bird over, do the first half of a square knot and pull the strings tight - which pulls the wings in tightly as well - and then finish the knot and trim off the excess string.-COLLAPSE
Traditional French technique would've left more foot on the chicken and no wing tip. It also involves the needle. Start securing the wings, next thighs, and tie to the side where you started.
Agree with Bill, I've seen it done differently where you go from the front, loop around the wings, then go up around the sides and tie off on the legs. Just as easy and you get the wings secured as well. Just as easy and abit more secure.
I think those poor wings are going to burn since they aren't secured to the carcass and are flopping about. I think if there is stuffing in that bird the openings are not sealed on either end and there is a risk of the stuffing tumbling or drying out. Julia would not be pleased.
Nice! I cooked my first whole chicken this past weekend (poached it instead of roasted it--delish!) and was wondering if I should have trussed it, and if so how to do it. Now at least half the puzzle is solved!
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This is so wrong! This is not how to do this! DO NOT PAY ATTENTION TO THIS VIDEO. IF TRUSS YOUR BIRD THIS WAY FOR LE CORDON BLEU... YOU WILL FAIL!
THIS IS THE LAZY WAY TO DO THIS!
THIS PERSON IS OBVIOUSLY NOT TRAINED AND NEEDS TO TAKE LESSONS.
wow it's amazing how bad this video is. This is NOT, repeat NOT in anyway how to truss a chicken. This video should be removed for misinforming people.
Let me correct myself; the bird isn't better restrained, as if it would escape, but the knotwork in Alton Brown's method and extra passes of string keep the bird in a better shape for roasting.
I like Alton Brown's truss technique better, though I have yet to find a trussing technique that is perfect.
Alton Brown's technique:
http://www.foodnetwork.com/videos/how-to-truss-a-turkey/27751.html
The bird is better restrained, and more compact using AB's method.
I always start like she does, but I use the needle and go through the legs, between bone and tendon, and down through the tail. This draws the cavity opening shut. I contrive to have two equal lengths of string left here, one to each side. With the bird on its back, I pull one string up through the crease between leg and body, and with the needle run it through the "safety pin" wing-bone (with...+READ
I always start like she does, but I use the needle and go through the legs, between bone and tendon, and down through the tail. This draws the cavity opening shut. I contrive to have two equal lengths of string left here, one to each side. With the bird on its back, I pull one string up through the crease between leg and body, and with the needle run it through the "safety pin" wing-bone (with the wingtip tucked under), through the body, and out through the opposite wing. Then I do the same thing from the other side. This leaves one length of string hanging out from each wing. I turn the bird over, do the first half of a square knot and pull the strings tight - which pulls the wings in tightly as well - and then finish the knot and trim off the excess string.-COLLAPSE
Traditional French technique would've left more foot on the chicken and no wing tip. It also involves the needle. Start securing the wings, next thighs, and tie to the side where you started.
Aren't you concerned about the raw chicken on a wood cutting board?
Agree with Bill, I've seen it done differently where you go from the front, loop around the wings, then go up around the sides and tie off on the legs. Just as easy and you get the wings secured as well. Just as easy and abit more secure.
I think those poor wings are going to burn since they aren't secured to the carcass and are flopping about. I think if there is stuffing in that bird the openings are not sealed on either end and there is a risk of the stuffing tumbling or drying out. Julia would not be pleased.
That chicken ain't going nowhere.
Nice! I cooked my first whole chicken this past weekend (poached it instead of roasted it--delish!) and was wondering if I should have trussed it, and if so how to do it. Now at least half the puzzle is solved!
More, more, more of techniques. Very nicely done. Short and sufficient.