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Trussing (Bridage) a Chicken
Appears in
Published 2010
- Lay the chicken on its back and fold the feet up against the body.
- Prepare a trussing needle with butcher’s string. Pierce the chicken where the leg and thigh meet.
- Point the needle at a slight diagonal, passing the needle over the opposite foot.
- The needle should come out just at the bottom of the breast.
- In order for the leg to fit snugly against the body, make a shallow incision at the joint to cut the tendon. Tighten the string to hold the foot down.
- Pull the string through, leaving at least 6 inches of the loose end. Perform the same step on the other side, but pointing the needle at a diagonal toward the opposite wing.
- The needle should come out just below where the wing joins the body.
- Pull the string through loosely.
- Turn the chicken on its side and pass the string over the wing.
- Pull the flap of neck skin to cover the opening. Pass the needle into one side, as if sewing the flap down.
- Come out on the other side, making sure the wing is secured by the string.
- Pass the needle into the other side of the flap.
- Pull the string so that it is on top of the wing.
- Pass the needle at the joint of the wing toward the opposite leg.
- Pass the needle at the joint where the thigh connects to the body, pointing it at a diagonal toward the end of the opposite breast.
- The string should come out just at the bottom of the breast inside the untied leg.
- Both loose ends should be on the same side, one below and one above the leg.
- Pull both ends of the string tightly.
- Bring both ends above the leg and tie with a butcher’s knot.
- The chicken is now ready for roasting.
