Trussing meat is something I and my fellow cooks take for granted. We do it so frequently, it’s second nature. There are many styles and techniques used to truss or tie up chicken for cooking. This is just one. The objective is to bundle the chicken in such a way that the integrity of the shape is preserved with the additional benefits of even cooking and preservation of moisture.
Trussing meat is an important skill to have, and once you have practiced it a few times it will become second nature to you too. If you should ever forget how to truss a chicken, this page will help you along until you become proficient. Keep an iPad or computer nearby to refer back to when trussing. This tutorial will help you.
The chicken I’m using here has been marinated overnight in the Cornell BBQ Chicken Marinade. The chicken is approximately 5.5 lbs. This method will help the chicken cook more evenly and retain most of its moisture. You can use this style of trussing for most recipes calling for a whole chicken.
You will need approximately 4 ft of butcher’s twine and a sharp knife or pair of scissors to cut off the excess. This can easily be approximated by the length of both of your arms outstretched. Be sure to throw away any extra twine after the procedure as it will have come in contact with raw chicken. You can perform this task ahead of time if you wish, and keep the chicken in the refrigerator until you are ready to cook with it. Never keep raw meat outside your refrigerator for very long. Either cook it immediately or keep it cold, at or below 40 degrees Fahrenheit.
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