Boning Birds Whole

Stuffing and Trussing

This boning technique is from the
Time-Life Book - Poultry - The Good Cook Techniques & Recipes
Edition published in 1978

Stuffing Fill the boned chicken until it has regained its normal shape and is about two thirds of its former size. During cooking, the bird will shrink slightly, while the stuffing will expand. If the chicken is packed too full of stuffing the skin will split. Trussing Trussing the chicken: Sew up the openings of the chicken with skews and string. So that the chicken retains its shape during cooking, place it in a baking dish that is just slightly wider than the bird or place chopped carrots and red potatoes next to it as so that it will not spread out. You can also tie baking string around it to hold shape. Or skew the whole bird and tie as shown right. Preparing for roasting: With a thin skew pierce the skin lightly all over the bird to allow the release of fat and juices as it cooks. Back to Southwestern Chicken Recipe You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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