Asian Online Recipes (Cooking Guide)
Trussing Birds for Roasting Whole
Trussing Birds for Roasting
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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