Jacques Pépin: Trussing a Chicken

Jacques Pépin preps a chicken for roasting.

Jacques Pépin preps a chicken for roasting.

Read the transcript of this video
Chicken is certainly the most used meat at my house. Broiled, grilled, sauteed, poached, and so forth. This is a roast chicken, and for our roast chicken I do remove the wishbone, which is here. You go with your knife on one side And the other side and then with your index finger and your thumb, you go along the bone, get the end of it with the thumb, put your thumb in the back of it and bring it back in front to get that triangle here that we call the wish bone here. That wish bone. Which is right there which is problem when you carving in the dining room. So now it's free. Usually for the roast chicken I remove those two, the wing here and there. I will show you two ways of dressing chicken, one without a needle, one with a needle. One way or the other make sure that you use kitchen twine. And the one without the [UNKNOWN] you slide it underneath and you cross above. And then you go under the tip of the drumstick and close. And bring the chicken on the side. And if I had not removed the wing I could have anchored it behind the wing. But the wing has been removed so I anchor it Behind the neck here, see? Anchor it behind the neck. I have that other piece. You do one, two, even three turns because when you pull it out there then it doesn't release when you do that. Then you do a double knot. And that's it. Here where you're going to roast it 20 25 minutes on one side, 20 25 minutes on the other side and then you finish it on the back and baste it as you go along. Now if you want to use the trussing needle which certainly when I was an apprentice We use the trussing needle. There is at least three different ways with the trussing needle, but I will show you one. And you go in the center. You go here in a bone. You will notice that there is a bone here, but there is a soft spot in one of the bones and that soft spot goes right in very easily. And you come back in the center of the leg here. Pull out your crossing needle put the chicken on his back. From here you go Through this, if you have enough skin you should try to take the skin with it. Again into the other wing. Now back on it's back. So remember that I went from that set part in the bone to the middle of this Across here. Now I do the reverse through the center of the bone and that set spot right there. Okay. That's it. And then above the leg here, to finish right there. [BLANK_AUDIO] Turn it again a couple of time. [BLANK_AUDIO] Do a double knot and that's it. The chicken is ready to be roasted.
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Jacques Pépin: Trussing a Chicken


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