Trussing & Roasting Chicken
MONTHLY | Issue 2 | August 2024
Have we all watched The Bear yet? I found the wishbone scene with Thomas Keller at The French Laundry unforgettably mesmerising.
The step of removing the wishbone is to compact the chicken and allow for a tighter truss.
So naturally, I’ll show you my way, which, unlike TK’s, doesn’t require string or the removal of the wishbone (unless, like me, you like to try stuff - and this was very satisfying!)
Step 1: Tuck the wings. Place the bird on a board, breast up, legs facing you. Use a firm grip on the tip end of a wing and fold it back behind the bird towards the spine. Give it a little push into position, and it will stay. Repeat with the other side. The wings will resemble someone relaxing with hands behind their head.
Step 2: Cut the leg loop slits. Keeping the bird in position, unfold any excess skin that may be tucked into the cavity. Use a sharp paring knife to cut a slit about 1.5cm long in the centre of the flap, no closer than 1.5cm to the skin edge.
Step 3: Crisscross the legs. Bring each leg over the opposite side slit and insert the knuckle until it pops through. Repeat with the other leg and the remaining slit. The legs will resemble tightly crossed legs
To properly roast a trussed bird.
Make sure the chicken is at room, temperature.
Preheat the oven to 220’c.
Place the chicken into a baking dish and throughly oil and salt every side.
Place the chicken into the oven breast side up for 20minutes, then reduce heat to 200’c, add a third cup of water to the pan and continue to cook for 30-45mins depending on size.
Rest for 15mins, then carve and serve with pan juices.