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Trussing - Page 3

post #31 of 46
10/10/12 at 9:14am
No reason for the feet other than that I like the look. It's very (overly?) traditional. The butter is seasoned with chives, tarragon and parsley, and there is tarragon and parsley in the cavity. It is a chicken. About 4 pounds.
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post #32 of 46
10/10/12 at 9:16am
Quote:
Originally Posted by itsstillmatt View Post

No reason for the feet other than that I like the look. It's very (overly?) traditional. The butter is seasoned with chives, tarragon and parsley, and there is tarragon and parsley in the cavity. It is a chicken. About 4 pounds.

I meant what type/brand of chicken plain.gif
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post #33 of 46
10/10/12 at 9:22am
laugh.gif Riverdog Farm.
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post #34 of 46
10/10/12 at 10:34am
damn, matt's going all poultry sutra on us.
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post #35 of 46
10/10/12 at 10:47am
Quote:
Originally Posted by foodguy View Post

damn, matt's going all poultry sutra on us.

you don't like it, the choked chicken confused.gif
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post #36 of 46
10/10/12 at 10:49am
Quote:
Originally Posted by edmorel View Post

you don't like it, the choked chicken confused.gif
i meant that admiringly. i don't think i've ever seen a hen get its feet that far behind its head (or where its head would have been).
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post #37 of 46
10/10/12 at 10:51am
Quote:
Originally Posted by foodguy View Post

i meant that admiringly. i don't think i've ever seen a hen get its feet that far behind its head (or where its head would have been).

I guess you're seeing the wrong hens then
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post #38 of 46
10/10/12 at 10:53am
Quote:
Originally Posted by edmorel View Post

I guess you're seeing the wrong hens then
dude, i've been married for like 35 years.
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post #39 of 46
10/10/12 at 11:34am
Quote:
Originally Posted by itsstillmatt View Post

So, thinking of this thread, because it was interesting, here is another, more arcane way of trussing a chicken. The lumps on the breast are not cancer, they are butter under the skin.

So, is there anything better about trussing this way, or is just different?
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post #40 of 46
10/10/12 at 11:35am
Thread Starter 
easier to roll around in a pan to brown it?
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post #41 of 46
10/10/12 at 12:07pm
Heat's back on so I guess I can roast some more chickens. Will have to try some of these fancy needle based methods.
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post #42 of 46
10/10/12 at 12:35pm
Quote:
Originally Posted by mgm9128 View Post

So, is there anything better about trussing this way, or is just different?

It's a bit fancier. There is sort of a formality hierarchy. This way is called "en entree" then there is "en grande entree" which is never used these days. It's really complicated. I don't think there is a difference as far as how things cook, though. Just how they look.
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post #43 of 46
10/10/12 at 12:42pm
What if we "trussed" with transglutaminase, rather than a needle and thread?
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post #44 of 46
10/10/12 at 12:46pm
Quote:
Originally Posted by ehkay View Post

What if we "trussed" with transglutaminase, rather than a needle and thread?

wouldn't your hand get stuck on your chicken confused.gif
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post #45 of 46
10/10/12 at 12:47pm
Quote:
Originally Posted by edmorel View Post

wouldn't your hand get stuck on your chicken confused.gif
again with teh choking chickens jokes.
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