Trussing Birds for Roasting Whole

Trussing Birds for Roasting Whole

Roast chicken, turkey, duck and geese are familiar and popular items. The advance preparation techniques required can vary. Some chefs prefer to leave birds un-trussed, in the belief that this permits the birds to cook quickly and evenly. Others prefer to truss birds, in order to produce roasted birds that are moist, with a better shape and color, and a classic appearance.

Since the wing tips are generally not served, they may be cut away before trussing. Then the bird is ready for trussing either with or without a trussing needle. There are some alterations to these basic techniques that you may learn. The aim of trussing is to produce a neat, compact shape.

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