For the cooks who enjoy preparing chicken, learning how to tie a chicken is something they ought to learn. Tying a chicken, also referred to as trussing, is whereby its wings and legs are tied so that they are held close to the body. Failure to do this when roasting a chicken can lead to the legs and wings flopping about. Learning the easiest way to tie a chicken saves time when roasting.
The risk of burning as well as that of the spit being thrown off balance is very real if the chicken is not properly trussed. In modern times, cooks truss birds in order to help keep it in a proper position, and also to provide a good presentation.
Prior to learn how trussing a chicken is done, it is advisable to look at what is required. The requirements include a piece of twine used in kitchens that is roughly three or four times the chickens length. The kitchen twine, which is a string manufactured using either cotton or linen, has to be non-toxic as it comes into contact with food products. Heat resistance is another added advantage, thus polyester and other synthetic material cannot be applied in its manufacture.
The chicken to be roasted is definitely the other requirement. While any chicken size can do, the chef should know that when preparing it, trussing it is the final step to do. It is recommended that the required seasoning is gotten before the process begins, since tying hides a part of the skin. Additionally, the chef should ensure the stuff the chicken first, since it cannot be done after trussing it.
Once the cook has everything they need, it is time to tie the bird and get it ready for cooking. The first step involves positioning the chicken with the breast side up. Once this is done, the middle of the piece of twine is lined up with the tail and a knot tied around the tail. As much as one does not actually need to knot the tail, it makes the tying somewhat easier.
For each drumstick, a loop is formed with both of them then tugged together in a manner that they form a knot. The string is then tightly kept around the chicken, and every half of the string going through the string.
The last step in the easiest way to tie a chicken involves flipping the chicken in a way that the breast side faces down. The twine is then brought around the neck in manner that the wings are held down by it, and excess string then cut off. The bird is now tied and ready for roasting.
The risk of burning as well as that of the spit being thrown off balance is very real if the chicken is not properly trussed. In modern times, cooks truss birds in order to help keep it in a proper position, and also to provide a good presentation.
Prior to learn how trussing a chicken is done, it is advisable to look at what is required. The requirements include a piece of twine used in kitchens that is roughly three or four times the chickens length. The kitchen twine, which is a string manufactured using either cotton or linen, has to be non-toxic as it comes into contact with food products. Heat resistance is another added advantage, thus polyester and other synthetic material cannot be applied in its manufacture.
The chicken to be roasted is definitely the other requirement. While any chicken size can do, the chef should know that when preparing it, trussing it is the final step to do. It is recommended that the required seasoning is gotten before the process begins, since tying hides a part of the skin. Additionally, the chef should ensure the stuff the chicken first, since it cannot be done after trussing it.
Once the cook has everything they need, it is time to tie the bird and get it ready for cooking. The first step involves positioning the chicken with the breast side up. Once this is done, the middle of the piece of twine is lined up with the tail and a knot tied around the tail. As much as one does not actually need to knot the tail, it makes the tying somewhat easier.
For each drumstick, a loop is formed with both of them then tugged together in a manner that they form a knot. The string is then tightly kept around the chicken, and every half of the string going through the string.
The last step in the easiest way to tie a chicken involves flipping the chicken in a way that the breast side faces down. The twine is then brought around the neck in manner that the wings are held down by it, and excess string then cut off. The bird is now tied and ready for roasting.
About the Author:
Interested in chicken recipes? No problem we have many different tasty recipes just waiting for you to try out. For example Chicken drumsticks with thyme and root vegetables.
No comments:
Post a Comment