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16
1. Finding the right size chicken – be careful not use a chicken
exceeding the 5lbs max.
2. After preparing, i.e., seasoning the chicken, truss the chicken
using butcher’s twine.
a. Place the chicken on its back with the legs facing toward you.
b. Slide a piece of twine under the back of the chicken between the
wings and the thighs.
c. Pull both ends of the twine up under the chicken’s armpits, then
pull them over the wings.
d. Cross the string around the top of the breast, making sure the
skin is secure.
e. Bring the ends of the twine back toward you, running them
along the sides of the breast above the wings and thighs.
f. Cross the ends of the twine, pulling tightly up and under the
crown of the bird.
TRUSSING A WHOLE CHICKEN
a. b. c.
d. e. f.
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