Trussing a chicken for roasting

Question	Answer
Needle and string	Prior to roasting, whole birds can be secured using a trussing needle and string.
Why truss?	The purpose is to maintain a good shape to the bird during cooking
Before trussing	Before tying or trussing poultry, season the cavity, cut the tendons in the legs, and remove the wishbone to make carving easier
In and out the needle goes	The needle can pass through the joints of the bird into the cavity, and out the opposite side, forming a `figure of 8` with the string.
and finally...	When pulled tight and tied the bird will hold its shape with the breasts plumped up

Resource summary

	Created by paul monaghan over 9 years ago