Google “How to Truss a Chicken.” Go ahead. You’ll find some articles and tutorials that make this s.i.m.p.l.e task look like a rare art form! As I’ve mentioned before, patience and details are not my strong points…so I simply get the job done (usually pretty well) as easily as possible. Here is how I truss a chicken and roast it:
1. Tying the Knot:
Grab a piece of string (figure 1.) (bakers twine, embroidery thread, my sister even used wire last week…). Following? Like, I said…easy.
Make a loop in your hand with the end of the string(figure 2.)
Reach through your loop with two fingers, grab the string end (figure 3.), and pull it back through, making a simple slip knot (figure 4.)
2. Tying the legs together:
Slip your loop over the ankle of your dear hen (figure 5.) The loop doesn’t need to be tight, it will stay on (figure 6.) Wrap the string around the other ankle.(figure 7.) Wrap figure-eight until your string is almost gone, then wrap once or twice around the string in the middle. Your hen should now be Hog-Tied (figure 8.) That wasn’t so hard, now, was it?
You’ve just got to believe me when I tell you that roasting a whole chicken is one of the most easy easy wonderful meals. Since my first, we’ve enjoyed several and they get better and better. THIS is the recipe I use.
It’s a real “Set-it-and-Forget-it” type meal. Honestly! Let me break it down for you:
BUY a 3-4lb bird ( I prefer pastured, organic, but Perdue gets the job done, too)
HEAT oven to 450
WASH chicken with water, inside and out
DRY thoroughly with paper towels, inside and out
SALT & PEPPER thoroughly, inside and out
TRUSS to ensure even and moist cooking (figure 9.), see that juice on the end of my string?mmmm.
STICK in the oven for ONE HOUR or until 155-165 under the drumstick
REMOVE from oven
ENJOY hot, juicy, flavorful, decadent, chickeny-chicken (figure 10.) We love it with roasted veggies, a simple salad and some hot dijon for dipping!
Have I convinced you? Will you try it? Give it a go and let me know what you think!
