F
foodlover
Guest
Could not exactly understand what this term means.
Do we use this method in our cooking?
Do we use this method in our cooking?
Cooking Forum
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Mama Mangia
Super Moderator
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.
A chicken does not have to be trussed before it is roasted. When a chicken is trussed you may encounter a problem with the white and dark meat obtaining the proper doneness. It takes longer for the dark meat in the inner thigh area to reach its proper doneness when it is trussed, which should be 175°F to 180°F. When the dark meat is cooked until it reaches the appropriate temperature, the white meat will many times be too dry. If it is important that the bird keeps its shape while roasting, it is best to truss it. If it isn't important that it to keeps its shape, it is generally better not to truss the chicken, because the white and dark meat will cook more evenly.
That is the reason I just make a slit on each side of the skin at the bottom of the cavity and stick the legs in and just place the wing tips behind the neck, It is still a good presentation, the cooking process is not effected and it?s a no-fuss way to do it.
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.
A chicken does not have to be trussed before it is roasted. When a chicken is trussed you may encounter a problem with the white and dark meat obtaining the proper doneness. It takes longer for the dark meat in the inner thigh area to reach its proper doneness when it is trussed, which should be 175°F to 180°F. When the dark meat is cooked until it reaches the appropriate temperature, the white meat will many times be too dry. If it is important that the bird keeps its shape while roasting, it is best to truss it. If it isn't important that it to keeps its shape, it is generally better not to truss the chicken, because the white and dark meat will cook more evenly.
That is the reason I just make a slit on each side of the skin at the bottom of the cavity and stick the legs in and just place the wing tips behind the neck, It is still a good presentation, the cooking process is not effected and it?s a no-fuss way to do it.
S
sweetnsour
Guest
Thanks for the elaborate picturesque definition. 
So, trussing is only to do with chicken.
Do we ever need to truss vegetables too?
So, trussing is only to do with chicken.
Do we ever need to truss vegetables too?
Mama Mangia
Super Moderator
I've never done that.
H
heavyG
Guest
We are in the middle of shooting some videos about butchering, and trussing a bird is one of the topics. Dead easy once you see someone do it.
G.
G.
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