Tying a chicken or wrapping it with string before roasting it is useful for cooking it evenly, prevents the ends of the wings and thighs from burning, and gives it an inviting appearance. Learn to perfect this cooking technique in three different ways: by tying the legs first, tying the wings first, or a quick method.
Steps
Step 1. Prepare your desk
Get everything you need before you start tying the chicken. This way you will avoid having to search for tools once the job has begun. You need the following tools:
- A cutting board
- 1 meter of kitchen twine
- Some scissors
- A pan
Step 2. Clean the chicken
Remove organs and entrails. They can be thrown away or used later. Rinse the chicken externally and internally. Dry it with paper towels, inside and out, before you start tying it.
- If you decide to stuff the chicken, do it now before you start tying it.
- Season with herbs once tied.
Method 1 of 3: Method One: Quickest method of tying a chicken
Step 1. Place the chicken breast side up
Your thighs should be facing you.
Step 2. Arrange the thighs by crossing them and tying them with string
Make a loop around your crossed thighs and tighten as much as possible, so that they fit snugly against your chest.
Step 3. Remove the excess twine
Using scissors, cut the extra string after knotting it so it doesn't burn while cooking.
Step 4. Fold the flaps
Place the chicken in the roasting pan and fold the wings back behind the neck.
Method 2 of 3: Method Two: Tie a chicken starting from the thighs
Step 1. Place the chicken
Place the chicken on the cutting board with the thighs and wings facing you and with the breast up.
Step 2. Place a piece of thread under the thighs
Centralo so that you have the same length on both sides.
Step 3. Cross the string over your thighs
Lift the ends of the string keeping it taut under your thighs, then cross to form an "X" above your thighs.
Step 4. Pull the two ends of the thread
Squeeze tightly so that your thighs touch.
Step 5. Thread the twine under the thighs and over the wings
Keep the two ends of the string as tight as possible near the chicken's neck.
Step 6. Turn the chicken over
Keeping the string taut, turn the chicken so that the thighs are facing away from before.
- This is the hardest part, so don't be discouraged if you don't succeed on the first try.
- When flipping the chicken, each end of the string should be above the thigh and below the flap.
Step 7. Tie the twine
Place the string under the chicken's neck bone and tie firmly.
- If the neck bone was removed previously, simply place the wire near the neck opening.
- Make sure the twine is taut. You should hear the chicken bones crack.
Step 8. Trim the excess thread
After knotting it, use scissors to cut off the excess yarn to prevent it from burning during cooking.
Step 9. Flip the chicken breast into the air
Place it in a baking dish and fold the flaps behind the neck. Pull the skin off the chest and tuck it into the neck cavity. The chicken is tied up and ready to cook.
Method 3 of 3: Method Three: Tie a Chicken from the Wings
Step 1. Place the chicken breast up
Line up the twine with the neck opening. If the neck bone is present, attach the string to it.
Step 2. Proceed with the binding
The twine must pass into the cracks between the thighs and the chest by tightening the flaps to the chest. Squeeze tight.
Step 3. Tie the string under the chest
Tie the two ends at the bottom of the chest, just above the neck opening.
Step 4. Pull the twine under the thighs
Cross your thighs and squeeze them tightly to your chest. Twist the twine around your thighs again and tie tightly.
Step 5. Trim the excess thread
With a pair of scissors, cut the excess wire to prevent it from burning during cooking.
