What can you truss a chicken with

The reason you fold the wings back is so that it stabilizes the chicken and keeps it flat and does not rock back and forth. Once the chicken is done roasting, use a knife or scissors to remove the twine before slicing and serving.

Your email address will not be published. This site uses Akismet to reduce spam. Learn how your comment data is processed. Skip to primary navigation Skip to main content Skip to primary sidebar menu icon. Facebook Instagram Pinterest YouTube. Jump to Recipe. Prep Time 5 mins. Cook Time 0 mins. Course: Main. Cuisine: American, French.

Servings: 4. Calories: kcal. Food Studios recipe developer Robin Bashinsky, while some trussing techniques involve wrapping twine around the whole body, including tucking the wings up front, you can also simply cross the thigh bones, and tie them together. By intentionally lifting and securing the thigh bones in this manner, the idea is that the meat in between the thigh bone and the cavity AKA the section that takes the longest to cook will be finished around the same time as the breasts.

Because it is a significantly larger bird, the cook time discrepancy between a breast and thigh could be upwards of 15 to 20 minutes, according to Bashinsky.

So in the case of the turkey, trussing is a must. Unflavored floss, a rubber band, a strip of aluminum foil, a new hair tie—you name it. All these pros to say, I did not truss my chicken, and my refined palate and often times harsh culinary criticism on myself had no objections. Every section was fully cooked, and the breasts did not reach a point of distasteful dryness. Trussing a chicken or turkey involves fastening the legs and wings as close to the rest of the body as possible.

It helps the bird to maintain its shape while cooking and makes for better presentation when it's done. Trussing can be done a number of ways, but the most popular way is to use kitchen twine to tie the legs and wings in place. Some even get a little carried away with it. Regardless of your personal preferences, the intended purpose for trussing is to help the bird cook more evenly and stay juicier. When you cook a bird without trussing it, the legs and wings are further away from the body, which allows more air to circulate around them.

This can cause the extremities to cook faster than the rest of the bird and dry out. On the other side, anti-trussers say that it can actually backfire as well. Food scientists David Joachim and Andrew Schlosss say that trussing is just for looks and can prevent the legs from cooking evenly because they're not exposed to as much hot air. This can lead to dry, overcooked breast meat while you wait for the legs to finish cooking. Kitchen twine or string or even dental floss is the quickest and easiest way to truss a bird surprisingly, you can also use gauze in a pinch.