If you google truss a chicken, there are thousands of results on how to do so, but I have found that the reasons for taking this extra step aren't as clear. As I looked, I found reasons such as keeping the, ahem, chicken's dignity, making the bird easier to turn, and cooking evenly.
The importance of evenly cooking your chicken is the first reason I was told to truss because the breast needs to be cooked to a temperature of 165° Fahrenheit, but the wings, thighs and drumsticks are fully cooked at 175° Fahrenheit. Trussing the bird will ensure to fully cook the dark meat while not overcooking the breast meat. In addition, I've also noted anecdotally that trussing the chicken will make for a juicier bird.
You will need a 36" to 48" piece of kitchen twine which, for some strange reason, I've been unable to purchase at the supermarket, but the meat and seafood department have always just given me some when I've requested it.
So, exactly how do you truss your chickens?
1. With the breast side down, tuck the wing tips behind the back.
2. Turn the chicken over and place the twine underneath the narrowest part of the drumsticks, so that when you lift the twine up, the length of the twine should be about equal on each side.
3. Place the twine over each leg bone and then underneath the opposite side. Pull tight.
4. Wrap the twine along each side, passing it through the drumstick-thigh joint and enclosing the wings.
5. Tie the twine where the neck used to be.
6. Roast per your recipe.
Before you truss, be sure to season the inside of the cavity and the outside of the bird with some type of fat (olive oil, butter, etc.) to encourage a golden brown skin.
Other Sunday Supper Participants
And finally, please check out this week's other Sunday Supper contributors:
Covered Appetizers and Entreés
- Slow Cooker Cheesy Party Mix from Hot Momma's Kitchen Chaos
- Personal Steak Pot Pies from The Foodie Army Wife
- Slowcooker Bean and Ham Soup from Jane's Adventures in Dinner
- Butternut Squash & Cheddar Potatoes Au Gratin from Cupcakes & Kale Chips
- Salmon en Croute from Curious Cuisiniere
- Excellent Beef Stew from Noshing With The Nolands
- Salisbury Steak with Mushroom Gravy from Food Lust People Love
- Pigs in a Blanket (Cabbage Rolls) from Cindy's Recipes and Writings
- Banana Coffee Cake with Chocolate Chip Streusel from Killer Bunnies, Inc
- Bacon Cinnamon Rolls with Maple Frosting from Bobbi's Kozy Kitchen
- Streusel Topped Apple Pie from A Kitchen Hoor's Adventures
- Dark Chocolate Cake Batter Truffles from Take A Bite Out of Boca
- Chocolate Satin Pie from That Skinny Chick Can Bake
- Banana Butterscotch Muffin-Cake from What Smells So Good?
- Chocolate Banoffee Pie from Happy Baking Days
- 1 Easy Chocolate Macaron Recipe, 3 Japanese Wine Fillings from NinjaBaking.com
- Chocolate Covered "Party Popcorn" from Ruffles & Truffles
- Caramel Apple Bundt Cake from Pies and Plots
- Cilantro Turkey Salad with Farro and Mango from Shockingly Delicious covering turkey leftovers
- Back to Basics: How to Truss a Chicken for Roasting from Crazy Foodie Stunts covering a cooking technique
- Peppermint Whip Cream from Peanut Butter and Peppers covering a vegan and dairy-free dessert topping
- Gluten Free Lego Cookies from Hezzi-D's Books and Cooks covering a gluten-free dessert
- Mexican Coffee Bun from The Urban Mrs covering a dessert with an uncommon ingredient
- Cranberry Walnut Crumble Bars from Magnolia Days covering an idea for fresh cranberries
- Raspberry Swirl Cheesecake Bars from Alida's Kitchen covering a quick and easy cheesecake fix
- Prosciutto covered Rosemary Pork from Family Foodie covering a holiday meal on a budget
- Homemade Yellow Cake Mix from Treats & Trinkets covering a cake mix without the chemicals from store-bought ones
- Waffled Cranberry Cream Cheese Turkey Sandwiches from Neighborfood covering turkey leftovers
- Apple Cider Doughnuts from The Texan New Yorker covering a dish made at home so you don't need to wait in long lines for it
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