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TRUSSING A WHOLE CHICKEN
1. Finding the right size chicken – be careful not use a chicken exceeding the 5lbs max.
2. After preparing, i .e ., seasoning the chicken, truss the chicken using butcher’s twine.
a. Place the chicken on its back with the legs facing towards you.
b. Slide a piece of twine under the back of the chicken between the wings and the
thighs.
c. Pull both ends of the twine up under the chicken’s armpits, then pull them over the
wings.
d. Cross the string around the top of the breast, making sure the skin is secure.
e. Bring the ends of the twine back toward you, running them along the sides of the
breast above the wings and thighs.
f. Cross the ends of the twine, pulling tightly up and under the crown of the bird.
g. Loop the ends of the string under the legs, then over the top of the legs. Cross
and tighten. The thighs should pop up a little.
h. Flip the bird onto its belly and finish by tying the strings in a knot around the
tail. Snip off the ends.
Summary of Contents for AIR FRYER OVEN
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