Now everybody's heard, about the bird

March 5, 2008 2:36 PM

FoodFilter: I recall seeing on Good Eats a way to truss a chicken without using string...

My google-fu has turned up nothing. Anyone know what I'm talking about? I can clearly remember Alton making some cuts and sticking the ends of the legs through to hold them, but nothing else about the wings, etc...

posted by zap rowsdower to Food & Drink (7 answers total)

Best answer: Cut a slit in the skin near the tail end of the chicken. Stick the ends of your drumsticks into the slits. Tuck wingtips into space behind thighs. Works better if you tend to keep your rotations to a minimum.

(as Anthony Bourdain recommends in his cookbook after describing this procedure -- don't rip the freaking skin since you'll undo your trussing and also increase the chances of drying out your bird)
posted by bl1nk at 2:40 PM on March 5, 2008

Best answer: My friend Che has pictures.
posted by i_am_joe's_spleen at 2:42 PM on March 5, 2008 [2 favorites]

Response by poster: Thanks for the quick responses. The pictures help IMMENSELY i_a_j_s. I do the lemon in the cavity, but never heard of the half onion. Looks like I'll be experimenting tonight. = ]
posted by zap rowsdower at 2:48 PM on March 5, 2008

he_that_is_che's_spleen also importantly illustrates that the slits should be cut in the excess skin flaps that trail from the thorax cavity. A lot of supermarket butchers tend to trim this excess (Whole Foods + Bell & Evans inspire this little nit in me). In a pinch, it's better to do the bamboo stick trick of just skewering the excess flaps of the legs together. You don't want to nick the skin near the breast meat itself as that will promote shrinkage of the skin and a reduce the crispy skin around your white meat -- which eliminates half the fun of eating a well roasted chicken.
posted by bl1nk at 2:49 PM on March 5, 2008

While I am not usually a trusser myself, I couldn't help but buy Food Loops. They are silicone ties that can be reused and retail for about $15. You can also use them to wrap rolled stuffed anything, for example chicken breasts or stuffed fish. Would I buy all over again? Probably not, but only because I like my legs and wings flopping and crisping up. Just wanted to let you know that something else is out there besides twine.
posted by LiveLurker at 4:47 PM on March 5, 2008

I've got Food Loops and hate them. In my limited experience (only tried a few times before giving up) the clamps aren't nearly strong enough to hold a tight roulade or even just clean up the shape of a boneless pork loin. Personally when I truss/tie things I want them TIGHT—otherwise what is the point? I don't think I tried it on chicken. I'd guess it might work there to hold the legs together, but not to truss the whole bird properly.
posted by hihowareyou at 5:30 PM on March 5, 2008

Also, for future reference, the Good Eats fan page has transcripts of almost all of the shows. I love that site.
posted by averyoldworld at 9:21 AM on March 7, 2008