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14
Trussing a chicken
There are different methods of trussing
but all are
basically designed to achieve the same
results.
Tuck the wings underneath the
chicken to secure them. For trussing,
use a length of butcher's twine that is
approximately 4 or 5 times the length
of the chicken. Place the middle of the twine under the
tail, bring both sides up and cross over the top of the tail.
Wrap ends of the twine around the end
of each drumstick and pull to draw the
legs together, crossing ends over each
other again.
Turn the bird over. Pull ends of twine
up over the thighs and wrap around
the upper wings, catching the tips of
the wings in the loop. The twine is
wrapped around the wing close to the
body, and then both ends are brought to the upper side.
If there is a flap of skin at the neck, it is folded up and the
two ends of twine are tied over it.
To ensure a crispy skin, leave oven
door ajar for last
15 minutes of cooking time.
Please follow diagrams below when
using the rotisserie function.
1. First insert the rotisserie
spit into the food for
rotisserie (Fig 1).
2. Insert the skewers at
different angles to hold
the food more firmly (Fig. 2).
Fig. 1
Fig. 2