Trussing a chicken or turkey

Recipe from: 2009
trussing a chicken

Ingredients 1
Servings 0
Minutes 15 minutes
  • 1 whole chicken


15 minutes
Sketch 1

1. Draw the thighs close to the body and insert a steel meat skewer under the middle joint of one drumstick, pushing it through the body until it comes out under the middle joint of the other drumstick.
2. Cross the drumsticks and keep them in position by inserting a second skewer. Tie them together with a long thin piece of string and then fasten them to the tail.
3. Press the wings close to the body and insert a third steel meat skewer through one wing, through the body and then through the other wing.
4. Draw the neck skin back, over the back, and push it under the wings and secure it with a short wooden skewer or cocktail stick.

Sketch 2

5. Turn the bird over, cross the string attached to the tail and twist it around each end of the middle meat skewer.

Sketch 3

6. Cross the string again and twist it around each end of the top meat skewer. Knot the string and cut off the ends.
7. Once the bird is cooked, remove the skewers, cut the string loose and discard.
8. If the bird is not stuffed, make an incision in the body under the drumsticks and near the tail, and insert the ends of the drumsticks into this slit to keep them in position.

Read more on: festive  |  recipes


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