A perfectly roasted chicken is the key to weeknight dinner glory: crispy skin, juicy meat, a beautiful golden-brown color.
While roasting chicken is simple in theory, pitfalls do arise. Sections of the skin get soggy and fail to brown, for instance. The breasts often cook faster than the legs, so that by the time the dark meat is cooked through, the white stuff’s all dry.
We don’t want this to happen to you, which is why we’re sharing this new approach to trussing your bird. As you may know, “trussing” a chicken means tying it with butcher’s twine. Cooks have done this for years to make the bird easier to handle and to help it cook better.
But, as we’ll show you, the traditional technique for trussing isn’t necessarily the best way. Give this new technique a go tonight, and we reckon you’ll wind up pretty dang pleased at the way dinner turns out. (PSST: It works for turkey, too!)
ChefSteps is here to make you a better cook. Drawing on our years of combined culinary experience, we create hands-on online classes and original recipes that are both informative and entertaining. We don’t tell you how to sharpen your knife or make macarons from scratch, we show you. Whether you’re a home cook, a professional chef, or just love watching cooks work, we can help you cook smarter.