3 ways to pack a chicken

3 ways to pack a chicken
3 ways to pack a chicken
Anonim

You can wrap your chicken, that is, wrap it in string before roasting it, to cook it evenly, to prevent the wings or thighs from burning during cooking and to give to poultry a more attractive final shape. Learn how to master this cooking technique in three different ways, tying the thighs first, tying the wings first, or a faster method.

Steps

Truss a Chicken Step 1

Step 1. Prepare your work plan

Since you will be handling raw poultry, gather everything you need before you package the chicken. This way you won't have to go looking for other utensils once you've touched the raw meat. You need the following:

  • a cutting board
  • a meter of food string
  • a pair of scissors
  • a baking dish
Truss a Chicken Step 2

Step 2. Prepare the chicken

Remove any giblets, organs or neck pieces that may be inside the chicken carcass. You can throw them away or save them for later. Rinse the inside and outside of the chicken. Dry it with a paper towel, inside and out, before packing it up.

  • If you want to stuff the chicken, do so now before you start to stuff it.
  • Do not season the chicken until it has been trussed.

Method 1 of 3: Truss the chicken up quickly

Truss a Chicken Step 3

Step 1. Position the chicken breast side up

The thighs should be facing you.

Truss a Chicken Step 4

Step 2. Cross the thighs and tie them with string

Wrap the string around the crossed thighs and tie it as tight as possible, to stick the thighs against the chicken breast.

Truss a Chicken Step 5

Step 3. Cut off the protruding piece of string

Using scissors, cut off the excess string that protrudes after you have tied the knot to prevent it from burning during cooking.

Truss a Chicken Step 6

Step 4. Tuck in the wings

Place the chicken in the baking dish and tuck the wings behind the chicken's neck.

Method 2 of 3: Pull up the chicken by tying up its thighs first

Truss a Chicken Step 7

Step 1. Install the chicken

Place the chicken on the cutting board so that its thighs and wings are in front of you and its breast is facing up.

Truss a Chicken Step 8

Step 2. Place a piece of string under her thighs

Place the string in the center under her thighs to obtain an equal length on both sides of the thighs.

Truss a Chicken Step 9

Step 3. Cross the string over the thighs

Lift the string to stretch it under the thighs, then cross the ends over each other to form an “x” above the thighs.

Truss a Chicken Step 10

Step 4. Fold the ends of the string under the thighs

Bring them up on the other side. Tighten the string well, so that the two ends of the thighs meet each other.

Truss a Chicken Step 11

Step 5. Place the string under the thighs and above the wings

Hold both ends of the string over the chicken, near its neck. Tighten the string well so that it does not come undone.

Truss a Chicken Step 12

Step 6. Turn the chicken

While keeping the string tight, turn the chicken so that its thighs are now facing the opposite direction.

  • This is the most complicated step when holing a chicken, but don't give up if you needed more than one try to get there.
  • Once you've turned your chicken, you should see that the twine goes over each leg and wing.
Truss a Chicken Step 13

Step 7. Tie a knot in the string

Pass the string under the chicken's neck bone and tie a tight knot.

  • If the neck bone has just been cut, place the string near the neck opening.
  • Make sure the string is tight. The chicken carcass should crack when you tighten the string.
Truss a Chicken Step 14

Step 8. Cut off the protruding pieces of string

Using scissors, cut off the pieces of string that protrude after tying the knot to prevent it from burning during cooking.

Truss a Chicken Step 15

Step 9. Turn the chicken over so that the breast is on top

Put it in the baking dish and pass the wings behind the chicken's neck area. Pull on the breast skin as much as possible and tuck it into the poultry cavity. Your chicken is now wrapped up and ready to be cooked.

Method 3 of 3: Truss the chicken by first attaching its wings

Truss a Chicken Step 16

Step 1. Lay the chicken so that the breast is facing up

Lay the string in front of the chicken and center it so that the neck opening is in the middle of the string. If the neck bone is still present, slide it under the neck to hold it in place.

Truss a Chicken Step 17

Step 2. Pass the ends of the string to the front

The ends of the string must pass over the wings and keep them flat on the carcass and on the crevices formed by the joint between the thighs and the breast. Tighten the string securely on both sides.

Truss a Chicken Step 18

Step 3. Tie the string under the chest

The ends of the string must pass through the crevices formed by the joint between the thighs and the chest. Tie a knot in the front of the breast, just above the rear opening of the carcass.

Truss a Chicken Step 19

Step 4. Pass the ends of the string under the thighs

Cross the thighs firmly against the chicken breast. Wrap the string around the ends of the thighs once more and tie a tight knot.

Truss a Chicken Step 20

Step 5. Cut the string that protrudes

Using scissors, cut off the pieces of string that protrude after tying the knot to prevent it from burning during cooking.

Popular by topic