How to Perfectly Truss a Chicken
In this clip, ChefSteps shares the best way to truss a chicken.
Read the transcript of this video
[MUSIC] No matter how you cook your chicken, you're probably
gonna start by trussing it. So this is a traditionally
trussed chicken. I know for me, traditionally I was taught
truss a chicken like this, that way it cooks more
evenly. But after all the years that I've been doing
this, I've discovered that that's just not true. You can
see the legs are tight against the carcass. So you're
actually not getting heat where you want it. By the
time these legs are done, this breast is going to
be overcooked. It looks really pretty, but it's actually not
that practical. We're going to show you a better way
to truss a chicken. Here's how we truss our chickens.
String goes right down the center of the back. Pull
it forward in his little armpits. Cross it around the
front. This is not what you would do traditionally. I
cross the string in front of the breast. And the
reason why I do that is, when you roast this
guy. What's gonna happen is this skin's gonna start to
shrink and pull up. And it's gonna overcook this breast.
There's not gonna be any skin over it. And I
want more crispy skin, evenly as possible all over my
bird. So I'm gonna make sure it stays there, just
like that. Pull this guy back, and then you cross
them. You wanna make sure this goes under the crown
here. Pull it nice and tight. Under the legs, come
around the back of the legs here, and then I'm
gonna cross it again. See he's starting to look all
perky. So I'm actually wrapping around the knees of the
bird. Flip him over. [MUSIC] Cross once, twice, three times,
that way it doesn't slip. Tie it off for good
measure. [MUSIC] That's our bird, he's nice and pretty. [MUSIC]
[SOUND] Check it out. Cool, this guy's ready for roasting.
[SOUND] Let's take a closer look inside. See this is
what I was talking about earlier. So I tightened the
skin of the front so that way I have these
nice beautiful breasts that are just covered in golden skin.
If you don't do that the skin starts to shrink
and pull back and actually ends up over cooking the
meat. The last thing that's important so I've got more
skin here that's all crispy on the inside. And then
this if I start to look into it and inspect
it, you can see it's blond and soggy. Pretty fun!
I was watching this video on how these chicken. I'm
like, god, what am I gonna do? Have you ever
made a Panzanella salad before? It's so good. Rawr, yummy.
[MUSIC] [SOUND] Dig into this.