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Anne Willan

Barding & Tying Small Birds

Appears in
top 1000La Varenne Pratique
La Varenne Pratique

By Anne Willan

Published 1989

  • About
Small birds can simply be tied with string rather than trussed. Barding with fat or bacon keeps them moist during cooking.
  1. Tuck neck skin and wings underneath. Pass string under tail and knot over the leg joints.

  2. Take the strings along the sides of the body, and loop them around the legs.

  3. Bring the strings under the bird and tie them under the body to catch the wing bones.

  4. Drape barding fat on top. Tie two strings around the bird to hold the fat in place.

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