Label
All
0
Clear all filters

Trussing a Chicken

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

Trussing (bridage) is a method of tying a whole bird (or a large piece of meat) into a compact bundle to facilitate handling when cooking. It is also used to hold the legs, wings, and any stuffing in place for neater presentation. With poultry, trussing is classically done after the bird has been cleaned using one or two pieces of trussing twine threaded through a trussing needle. When a bird is properly trussed, it will sit neatly on a rack or spit or in a pan, which allows it to cook evenly and makes it easier for the cook to baste or turn. When untied, a cooked trussed bird will hold its shape for service.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title