Trussing a bird

Trussing chickens and other birds before roasting helps to ensure even cooking, and helps to prevent breast meat from drying out. A perfectly roasted chicken is the key to weeknight dinner glory: crispy skin, juicy meat, a beautiful golden-brown color. And while roasting chicken is simple in theory, pitfalls do arise.

Sections of the skin get soggy and fail to brown, for instance. The breast often cooks faster than the legs so that by the time the dark meat is .

This helps the chicken maintain its shape and cook evenly without drying out any of the extremities.

Trussing involves tying the chicken snugly with kitchen twine so that the wings and legs stay close to the body.

This makes the chicken more compact which helps it cook evenly. TYING: Push the needle under the legs through the thigh and the soft flesh under the breast and out to where you started. Ultimate Meat Smoking Guide Free Giveaway - promos. Truss chicken and other poultry to help prevent the meat from drying out.

Rotisserie chicken, with crackling skin and tender meat, is one of the best things you can cook on your grill. This method is perfect for securing the chicken for r. Learn three fast techniques to tying up your chicken (or any poultry, for that matter ) for perfect cooking. Watch the video above to master the technique then learn . Many roast chicken recipes involving trussing. You want to have enough, especially if you are trussing for rotisserie cooking, so measure off some more if you need to.

General information on how to truss poultry such as chicken or turkey before roasting with details for both stuffed and unstuffed birds. Some cooks, Thomas Keller among them, believe that it helps the chicken retain moisture. Trussing poultry is important if you want the bird to hold its shape while serving, however, remember that it does prevent uneven cooking. This is so that the bird would be easier to manipulate, keep its shape, and roast evenly. By keeping the chicken cavity closed shut, trussing prevents hot air from . Sure, it looks beautiful, but properly tying up your bird also helps promote even cooking by achieving uniform density.

The key is to draw your string aroun not across, the major meat sections. Trussing the bird before cooking helps it to maintain its shape, ensuring that the chicken cooks evenly, resulting in tender leg meat and juicy breast meat. However, chickens are still chickens and this has to be the definitive traditional method.