How to Truss a Chicken
Chef Thomas Keller’s method for trussing a chicken is as follows:
- Take a piece of butcher’s twine and snuggle it underneath the pope’s nose, like a sling. The pope’s nose, or pygostyle, is the protruding flesh at the posterior end of a chicken.
- Cross the twine over both leg joints. The leg joints are located above the ends of the drumsticks.
- Slide the twine underneath the legs, creating a wrap. The twine should now form a figure eight surrounding the legs.
- Slip the twine under the chicken breast and pull back. When you pull back, the legs should nestle towards the breast side in a tidy package.
- Pull horizontally across, then pull back towards yourself, in a motion parallel with the wing tips.
- Using your thumbs, pull the breast skin down towards the cavity. Make sure the skin is smooth and taut.
- Wrap the twine through where the center, where the neck is cut.
- Make a slipknot, pull the ends of the twine tight, and you have a fully trussed chicken!
How to Remove a Wishbone
Chef Keller prefers removing the wishbone before the chicken cooks. This step, while not necessary, allows for more precise and efficient carving once the chicken is roasted.
- Locate the V-shaped wishbone in the center of the chicken’s breast plate.
- Pull back the breast meat and slide your knife tip across the wishbone.
- Repeat on both sides of the wishbone.
- Slide your thumb and index finger up to the tip, where the wishbone meets the breastplate.
- Snap the wishbone loose and gently peel out.