In the Charcuterie by Taylor Boetticher

Author:Taylor Boetticher
Language: eng
Format: mobi, epub
ISBN: 9781607743446
Publisher: Ten Speed Press
Published: 2013-09-16T21:00:00+00:00

How to Truss a Bird for Roasting

Trussing poultry yields a more consistent and compact shape, which helps the bird to cook more evenly and prevents the pieces that protrude from the body, such as the legs and wings, from drying out during roasting.

1. Season the bird thoroughly, inside and out, then position, breast side up, on a work surface. Fold the wing tips behind the bird’s back.

2. Cut a piece of butcher’s twine at least 4 feet (1.2 m) long. Place the middle of the twine behind the neck of the bird, then circle each end of the twine one full rotation around the wing joint on either side. Pull each end of the twine tightly in the direction of the legs, which will press the bottom of the wings directly against the body of the bird.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.