Do you truss chicken before roasting?

jojocoNovember 4, 2010

Last year I read about trussing chickens before roasting them, and I have been doing it ever since. I find it does make a difference in both taste and presentation. It also makes it easy to lift the bird out of the pan.

Trussing--yay or nay?


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I always tie the Leg to the wing, criss cross, after I put in the Stuffing.
Keeps everything where it is supposed to be.

    Bookmark   November 4, 2010 at 8:19PM
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I'm too lazy to brush, floss or truss. Well, one of those is true.

What I need is a couple of large metal binder clips to hold the cavity shut and clamp the leg ends together.

    Bookmark   November 4, 2010 at 8:28PM
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This is somewhat related to the âÂÂTurning the chickenâ thread.

Not to say the other methods are not good. We all have our preferences. I prefer my chickens, ducks, turkey well browned all around and as much crispy skin as possible.

I studied the best bird roasting method, namely, Chinese Peking duck roasting.

The way the Peking ducks are roasted so completely crispy is by hanging and rotating the duck with as much skin exposed to heat as possible.

Not only that I donâÂÂt truss the chicken, I actually use sticks to space the wings and legs apart.

I donâÂÂt like that part of soggy skin between the wings, legs and the breast that have no color and not much flavor because the fire canâÂÂt get to it and the seasoning cannot get to them when you are basting. Also, when you spread the legs and wings, the chicken get cooked faster and less chance for over cooking.

I am with John; I donâÂÂt brush, floss or truss my chickens when roasting either. :-)

    Bookmark   November 4, 2010 at 9:14PM
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Not any more. Haven't trussed for years. The chicken/turkey will cook more evenly if you do not truss. You want the heat circulating around the legs and that doesn't happen if you tie the legs tight against the breast.


    Bookmark   November 4, 2010 at 9:28PM
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I'll admit to not roasting a lot of chickens over the years but I've never trussed them. We do it with turkey for TG but always cut the legs free for the last hour or more of roasting. Don't know why but we always have.


    Bookmark   November 4, 2010 at 9:45PM
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I have an old magazine....think it may be a Bon Appetit or perhaps a Gourmet. I save it because it tells a method of trussing a bird that really works well.
I prefer a bird that has been well trussed, no floppy wings or flying up legs. I really think it stays more moist and certainly makes a better presentation.
BUT...unless I am planning on presenting the bird at the table....I usually just flip the wings under and poke a skewer through the tail and tie the legs to that.

    Bookmark   November 4, 2010 at 10:25PM
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I'm remembering the Julia Child episode where she cooked a chicken on some type of table-top rotisserie. I couldn't believe how much string she used to tie up that birdie, not to mention all the bacon and butter.... Regardless, I'm a non-trusser. It's simpler, and my birds cook faster.

    Bookmark   November 4, 2010 at 11:22PM
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I love the look and the ritual/ceremony of the trussing, but can honestly say I never do it anymore. For me, the end doesn't quite justify the means. Dcarch's take makes sense to me, though--so maybe will have to study roasting of Peking duck.

    Bookmark   November 5, 2010 at 12:12AM
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Well, we tried rotissering chickens without trussing them first. OMG!! We nearly p'd our pants. It looked like they were trying to fly out the oven.

It scared my dd. She thought it was still alive. She's older now but since then, I always truss. And I'm good at it too :) Loop (from the middle of the string) around the legs, criss cross over the wings, garrotte the neck. DONE.

And for the record, as the chicken gets to the fall apart stage, if it's not trussed on the horizontal rotisseries, you have pieces just dropping off and the whole thing becomes very unbalanced. That's the real reason to truss and I'm sticking to it :)

    Bookmark   November 5, 2010 at 12:17AM
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Maybe presentation but.... IMO... not in taste. WHen I do a whole chicken, it's usually kinda small... cooking for one. I like to get it seriously brown and have lots of good brown"stuff" iin bottom of pan fo gravy. Like to tip the bird to get juices out into pan.

I go by my Grandmother guage of doneness. If legg and wings are ready to pull right off... it's done.

    Bookmark   November 5, 2010 at 1:10AM
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I never truss the bird. But, after stuffing I tuck a heel piece of bread (crust end of a loaf of bread) over the stuffed cavity covering the stuffing securely and this keeps all moist and stuffing together. Remove heel piece of bread before serving. I call that bit of bread the cook's reward as it is a very tasty tidbit.

    Bookmark   November 5, 2010 at 3:50PM
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Julia said trussing kept the chicken from looking wanton lol

    Bookmark   November 5, 2010 at 4:25PM
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LOL! Oh, I do love this group! How we just dissolve into "spreading legs" and "wanton chickens" so easily. This place is always good for a laugh. And I love the idea of the "cook's treat" piece of bread to hold in the stuffing - that is right appealing to me.

Teresa, who doesn't currently truss, but might have to start once the Nesco roaster oven arrives - I see lots of roast chicken in my future!

    Bookmark   November 5, 2010 at 4:42PM
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If you don't want to mess with twine, those silicone stretchy bands do a good job of keeping the legs in place. They're reusable. They also are useful for holding parchment paper collars on to souffle dishes--easier than using pins or toothpicks.

Here is a link that might be useful: silicone bands

    Bookmark   November 5, 2010 at 5:11PM
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No trussing here. I spatchcock my birdies.

    Bookmark   November 5, 2010 at 9:06PM
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ci lantro:

I'm surprised at you !!!

    Bookmark   November 5, 2010 at 9:33PM
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Ci lantro:
Sorry I read that too fast.

How's this for a Spachcocked Chicken !!!

Standing Chicken Leg Roast with Stuffing.

    Bookmark   November 5, 2010 at 9:46PM
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Fowl play? :-)

A chicken with four drumsticks, and no "vent hole". Wow!


    Bookmark   November 5, 2010 at 10:00PM
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The miracles of modern poultry production! Imagine that! a 4-legged chicken!!!!

    Bookmark   November 5, 2010 at 10:01PM
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Lou, not only is that a miracle and a hoot! - but it looks really good enough to eat! Ha!


    Bookmark   November 5, 2010 at 11:04PM
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Lou--I'm stealing that idea!

    Bookmark   November 6, 2010 at 9:12AM
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