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Discussion in 'Social Life, Food & Drink, Travel' started by Manton, Oct 29, 2011.
Golly gee, you dun blown my mind.
Would you mind explaining this? Particularly how you keep the feet tied down. I just trussed one with a needle, but my feet are up in the air.
damn, that looks like one of ed morel's dates.
In this step
you run the string above the folded back foot rather than above the drumstick. To secure it in like a tight package as I have there, which really is for poaching rather than roasting*, you just cut tiny slits in the skin and stick the ankle joint into them then proceed normally.
*I'm not sure why this is, it is just traditional to truss differently for different dishes.
I've never poached a whole bird. Just the breasts on the bateau. And only twice. Nice results, though. Thanks for the explanation.
Do you autoclave your trussing needles before you suture your birds?
Oh, I forgot. You need to cut the tendons between the drumstick and foot so that they don't pull against what you are trying to do. Not all the way through, just a little cut where you feel them resisting.
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