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How to Truss a Chicken With Jim Leiken of Cafe Boulud (Photo Instructions)

Delicious and simple: roast chicken is probably one of the most common recipes in the average home cook's repertoire.

Unfortunately, we've all had a bad experience with a poorly done roasted poultry; dried-out breasts with underdone thighs will kill the joy of any meal.

However, with proper trussing, even the most inept cooks can master the art of roasting a chicken. Yes, that includes you.

Executive Chef Jim Leiken of Cafe Boulud shows us the proper way to tie-up a bird.

See Also:

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"Trussing is relatively simple," says Leiken. "The point is just to hold the shape to make the bird cook evenly. You're not knitting a sweater; you can even just tie the legs."

How to Truss a Chicken With Jim Leiken of Cafe Boulud (Photo Instructions)

Step One: Place the chicken facing toward you and place your fingers inside the neck cavity to locate the wishbone. Carefully, remove the wishbone with a pairing knife. "You don't have to do this, but it ensures that you will get more meat when carving the bird after it's done," said Leiken. 

How to Truss a Chicken With Jim Leiken of Cafe Boulud (Photo Instructions)

Step Two: If the neck is still attached, tuck it under the body of the chicken.

How to Truss a Chicken With Jim Leiken of Cafe Boulud (Photo Instructions)

Step Three: Start tying the bird by securing the legs with just one knot.

"Some people go crazy with all sorts of boy scouts knots. I like to keep it simple, because it makes it easier when you're untying the finished product," says Leiken.  

How to Truss a Chicken With Jim Leiken of Cafe Boulud (Photo Instructions)

Step Four: Press the breast down tightly toward the legs. Bring the string down around the nub or "pope's nose" -- essentially, the tail end of the bird -- and firmly loop it around.

How to Truss a Chicken With Jim Leiken of Cafe Boulud (Photo Instructions)

Step Five: Pull the string forward, securely encircle the thighs of the bird, and flip it around. 

How to Truss a Chicken With Jim Leiken of Cafe Boulud (Photo Instructions)

Step Six: Squeeze the wings into the body with the string and tie it off. Make sure to tie the neck flap in tightly with the bird.

How to Truss a Chicken With Jim Leiken of Cafe Boulud (Photo Instructions)

You're done! You're bird is ready to roast.

Follow Sara Ventiera on Twitter, @saraventiera.




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