If a chicken is not trussed adequately, it can result in a risk of burning or the spit being thrown off balance. Chefs of today tie chicken to assist in maintaining the birds shape when being roasted, together with the provision of a better presentation.
Prior to learn how trussing a chicken is done, it is advisable to look at what is required. The requirements include a piece of twine used in kitchens that is roughly three or four times the chickens length. The kitchen twine, which is a string manufactured using either cotton or linen, has to be non-toxic as it comes into contact with food products. Heat resistance is another added advantage, thus polyester and other synthetic material cannot be applied in its manufacture.
The bird to be prepared is obviously the other requirement. Any chicken size is recommended, but the chef should remember that trussing it is the final step in preparing the bird. Since some of the chickens skin is hidden by the trussing process, the needed seasoning should be gotten prior to the start of the process. Whats more, as stuffing the chicken cannot be done after trussing, the chef should do it prior to the process.
Once the cook has everything they need, it is time to tie the bird and get it ready for cooking. The first step involves positioning the chicken with the breast side up. Once this is done, the middle of the piece of twine is lined up with the tail and a knot tied around the tail. As much as one does not actually need to knot the tail, it makes the tying somewhat easier.
Around every drumstick, a loop is made, followed by the two being pulled together in a way that they tie a knot. Then the twine is tightly kept around the bird, and each twines half goes through the wings.
The final step in the easiest way to tie a chicken is to flip the chicken over so that the breast side is down. The twine is tied around the neck in a way that it is holding down the wings, and then excess string is cut off. The chicken is now trussed and ready for cooking.