What the hell is the purpose of trussing a chicken?!?
Julia - Say it isn't so.
Barbaric! Really!
watching one episode of Julia's The French Chef while waiting to see if the doggie's Pepto-Bismol pill settles okay. poor girl.
a group of chickens is a "peep".
Now I understand the "Peeps" of Easter.
Damn - The woman is tying up the chicken even more. Julia, step away from the string. Just set it down. Ooooo... she's putting (blanched) bacon on the chicken. Yummy. Crud! She's tying it up even more!
[viewer stomps off to call PBS]
[viewer peeks back - Damn! That's one fine looking roaster there - BEAUTIFUL! My roasters never look like that.]
Creamy Asparagus & Mushroom Soup
2 hours ago
2 comments:
Quote: "What the hell is the purpose of trussing a chicken?!?"
the answer is simple really:
For a roasted chicken to hold its shape it needs to be trussed (tied) before cooking. A smaller chicken may only require that the legs are tied together but a larger bird will require that it be tied around the legs and around the wings to hold its shape. Before trussing, the wishbone can be cut out to make it easier to carve the breast portion of the chicken but it is not necessary that it be removed. The chicken should be cleaned and if stuffing is desired, it should be inserted before the bird is trussed.
There are different methods of trussing but all are basically trying to achieve the same results.
Tuck the wings underneath the chicken to secure them.
For trussing, use a string that is approximately 4 to 5 times the length of the chicken. With the bird on its back (tail away from you), place the middle of the string under the tail, bring both sides up and cross over the top of the tail. Wrap each the strings around the end of each drumstick and pull to draw the legs together, crossing strings over each other again.
Flip the bird over so the backside is up, with neck away from you. Pull strings up over the thighs and wrapping around the upper wings, catching the tips of the wings in the loop. The string is wrapped around the wing, close to the body and then both ends are brought to the upper side. If there is a flap of skin at the neck, it is folded up and the two strings are tied over it.
Even I knew that!
[stomps off]
Hello? Did Jennie-O take over the psyche of the perplexed chef?
Brilliant answer!
Very informative... Thanks!
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