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PSA: Trussing a chicken wrong cost me 20 minutes on a busy Saturday, and I finally get why the old guys do it their way
Three weeks ago I was working the Saturday rush at the shop in Fort Wayne and got a run of 14 whole chickens for a wedding order. I tried a fast truss with just twine around the wings and legs, and the birds kept flopping open on the rotisserie, so I had to redo eight of them. My lead, a guy named Ray who has been cutting for 31 years, showed me the cross-over method where you loop the wing tips back under the body first, then tie the legs. Takes maybe five extra seconds per bird and the shape holds way better when you hang them. Anybody got a truss they swear by for bigger birds, like turkeys, where the wings want to slide out?
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martin.jamie12d ago
Man, I felt this in my bones. I watched a video from a chef out in Chicago who does the same wing-tuck first thing, and he said the trick with turkeys is to use a longer piece of twine and go around the bird twice so it can't slip. He also said to catch the wing tips under the back before you even think about the legs, otherwise they pop out the second the bird gets hot. YMMV since he was doing oven birds, not rotisserie, but the shape thing sounds like the same idea. Worth a shot on your next big bird.
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