How To Tie A Chicken For Roasting

welcome to the butcher Kingsville today we're going to be learning how to take your chicken and tying it up and preparing it for an oven roast well the reason we're doing this is to make sure those breasts are plumped up nice and exposed so that they'll cook the most it's the thickest piece of meat on the animal so we want to make sure that that's going to cook all the way through if you just put your bird in like this it would still cook of course but it wouldn't cook as evenly so we're just going to go and tie it up to make sure that it cooks nice and evenly first thing I'm going to do is remove the neck so now when you're going to be cutting through a chicken neck you have to remember you're cutting through a bone so you have to use some level of force but you know don't be afraid to put a little bit of force binding also as a you know a lot of meat wants to separate naturally just a little bit of a cut and then a pull sometimes is all it takes the neck is fantastic if you want to reserve that and keep it for stocks you can make stock you could make chicken soup with it you can even give it to your dog as a treat I'm uncooked of course now to tie up the the chicken the whole chicken we're going to going to let it relax a little bit we're going to take its legs hold it nice and firm and kind of push it into its body here that's going to make sure again it pushes those breasts up now these little guys here the wing tips are going to have a tendency to burn so if they're left out like this we're just going to block in and burn what we like to do then is instead take those wing tips and push with your thumbs push it right underneath the breast and they'll actually stay nice and place like that and then we've got for the most part are relatively consistent and evenly shaped Burke I'm going to take our string which I pre-cut what it is about the length of my wingspan my wing spans a little bit longer than most so I've cut it a little bit shorter but that's about as long as you're like put it right in the middle underneath the rest right here doesn't really matter because you'll be surprised how well it holds on to it it doesn't matter exactly where it goes so right underneath there through the wings over top of the legs wrap it underneath the drumsticks here and now it's actually just a very simple knot does it have to be fancy nice and tight because we do want to make sure that those breasts are nice and fluffed up just another regular knot to close it get rid of the excess now the very final thing we can do is take the the tip of the breasts here which are now been they've been kind of covered up we'll put these legs underneath to just expose that so what I'm going to do here is just kind of in the cavity put my fingers with my thumbs I'm just going to kind of do with this kind of motion and make sure that that breast comes up nice and that would be enough in ready chicken

Channel: WindsorEats

Views: 146,415

Keywords: Chicken Meat (Food), Roasting (Culinary Technique), How-to (Website Category), Butcher (Profession), Windsor (City/Town/Village), Ontario (Canadian Province), WindsorEats, Trussing Chicken, Truss Chicken

Id: RB2BcHoNn60

Length: 3min 10sec (190 seconds)

Published: Thu Feb 12 2015