Did this today to do a rotisserie bird in my vortex air fryer. Took many tries with hubby rewinding several times till I got it right. Then after all that the legs stuck out too far so I just tied them at the ankles to let the bar inside the chicken reach the rotisserie notch. Next time I'll know to insert the bar differently. It is browning evenly and smells delicious...can't wait to dig into this juicy bird!!
I’ve trussed chickens for about 35 years à la Julia Childs and then came across this video about a year ago and it’s easier, the chicken cooks more evenly and there’s more crispy skin to eat. Yum!
Tied our chicken your way tonight and it turned out FABULOUSLY! Dark meat cooked through without the breast drying out. This is the only way to truss a bird in our home now. Thanks so much!
This looks like a great method. I'm eager to try it out! About the video: As someone who is a rank amateur cook and, shall we say, "spatially challenged," I had a couple of problems with it. The problem I had is the angle, looking at the bird from the front while I try to truss from behind. Shooting from in front is the easiest angle for you to film but it isn't the best for the viewer. As much as possible, I need to see what you're seeing, or to put it another way, I need the video to show what I'M seeing. Which means filming from behind you, over the shoulder, probably a higher angle than your head but that's likely as close as we'll come to your (and my) point of view. I'd also start with how much string is needed--I underestimated based on what traditional trussing requires and had to start over. And, the music doesn't help comprehension. I did eventually get my chicken trussed and, as I say, I look forward to seeing the results this evening. Thanks!
Excellent point! Yes you're absolutely right. Try the reverse view method by placing a suitable size mirror in front of your screen and watch it backwards as if you're reversing a car through the mirrors. As for the length of string count how many times it goes around the chicken lengthwise and back in the video, do this with your bird. I reckon about a metre 🤔 and a bit should be enough! Better have more than less needed.
I've always had the same problem. I'd been doing Gordon Ramsay's technique for many years before discovering this technique and I have to pull up the video every time and watch it Step by Step as I'm doing it, or I'll screw it up.
My 1st time trying this method & I'll be referring back to this video every time I do rotisserie from now on. I do have to admit that I severely underestimated the amount of string & had to keep tying on more pieces. Time to oil it up and rub in some lemon pepper seasoning & get it into the old rotisserie oven!
ChefSteps Trying this now. Truss went perfect as per your instructions, soon to deliberate on end result. I'm also a long term user of the classical truss (or none at all with open legs/cavity) looking forward to seeing the differences. Thanks! Mine has a blend of spices on it, somewhat portguese style (sugar, paprika, salt, dried chilli, oregano, dried lemon powder and black pepper) with a super light coating of olive oil.
I used this method on a 15 lb turkey. The legs were huge so didn't pop out as much. It came out perfect. Lots of crispy skin everywhere and the breast meat was super moist. Thank you for demonstrating this clearly.
ima have say i really like this method out of the different variations i have tried in my ronco. this one by far my favorite. especially when glazing the chicken towards the end with bbq sauce for the glaze allows for a nice even spread of the sauce as it caramelizes on the bird also making it look very presentable.
Thank you for posting this! I always did it the old way and you're absolutely correct! The breast always over cooks before the thighs reach temperature.
Best way to get the Salmonella off my phone after having to press pause, rewind and restart the video so many times? Maybe just show it the whole way through next time.
You can change the playback speed - just click once on the settings button at bottom of video, scroll down to playback speed, and adjust from normal to your speed preference. Cheers!
3 years on now, I reckon you've mastered this method and have passed it on to thousands. But for those New Comers who are not familiar with raising the Big Top or tying the circus net, I suggest you practice this with a cheap bird several times and after straggling it numerous times and if you've managed not to amputate by rope burn any of the chicken's limbs, happy roast chicken!
I love this method, I’ve used it dozens of time. My only prob is that I can memorize it. I always have to look back to execute, but that’s user error. Otherwise perfect!
A great demonstration even if one may need some skills in nautical knot tying. Better than the rubber band the supermarket ready cooked chickens come with and the regular legs crossed frigit chicken trussing. Have a bird (volunteer) ready to go. Wish us both luck 😀 Cheers 👍
Emma Garcia- It's 15 mins past midnight and I should be sleeping instead I am watching a video of something I can't do for over 12 hrs and will need to rewatch tomorrow. Lol. I know what you mean!! ROFL
I watched this 15 times to do it on Cornish hens for Christmas. No maybe 50 times. Thanks. Edited to add: I still don't have this down by memory sadly.
Lol I used to tie the legs and then tie the wings around the body and that was it lol 😂 this looks more professional. Can’t wait to try my new air fryer
Hi, I'm from Singapore, with this trussing method. I can't get the drums to perk up. not sure where went wrong. Or is it because we have have a different breed of chickens here? Our drums look small and stout.
Awesome! Love the step by step on your site. I'm doing it for the second time and still not quite remembering all the steps, but even so, my chicken is turning out so much better. Thank you!
I am going to put a bird on the rotisserie, and I am wondering if this way of trussing can be used, given the skin (and string) covering the top of the chicken?
Thank you for sharing! Rethinking the traditional has been very much part of our time in the kitchen, really since the late '70's. Yes, I'm old. It's not always or even often best. This is Brilliant. Please keep sharing these talented video's. Blessings ChefMike.
Darn! I wish I would have watched your video before I did the old school way from a different tutorial. Your way makes so much more sense. However, I trussing for a rotisserie chicken.
Great Idea, I love the classics but here is a good example of a new way of trussing that is really better, clearly it is by the well roasted chicken. BRAVO I'm convinced and well use it in my cooking from now on even with this years Turkey.
lalos Sure, if you could find me this specific recipe, not one of the 1 million variations of different persons from different regions from different countries. bfy.tw/Onc It's not that easy sometimes smartass.
So for the entire trussing part the wings are shown with the twine pressing them against the breast, yet when he goes to roast it the wings are completely loose? Which is it supposed to be? I assume loose since you want crispy skin....
Gotta love beautiful, golden breasts. Seriously though, nobody likes dry breast meat. Love the bit where you tie down the skin so it doesn't dry out. Evening out cooking times of white and dark meat. Brilliant. Gotta try this soon.
I admit that the wings on the chicken trussed as per the video's directions didn't appear over-cooked if not burned as I would've thought would happen they'd be because the wingtips exposed i.e. weren't tucked under the wing "drumstick". An interesting alternative to the traditional method. Thanks for the upload!
Great technique and pretty easy to remember. Will confirm it does not work for rotisserie. The legs go out too much so it hits the side. Maybe the reason rotisserie chickens come out dry is the trussing technique causes it?
I did it this way once. Now my wife makes me do the chicken EVERY time. Thanks a lot!
Did this today to do a rotisserie bird in my vortex air fryer. Took many tries with hubby rewinding several times till I got it right. Then after all that the legs stuck out too far so I just tied them at the ankles to let the bar inside the chicken reach the rotisserie notch. Next time I'll know to insert the bar differently. It is browning evenly and smells delicious...can't wait to dig into this juicy bird!!
I’ve trussed chickens for about 35 years à la Julia Childs and then came across this video about a year ago and it’s easier, the chicken cooks more evenly and there’s more crispy skin to eat. Yum!
I tried this truss procedure and it was perfect. Chicken was evenly cooked and juicy, no over or under cooked section. Thank you so much.
So... 5 years after this was posted I have just now seen it and have done exactly what the young man suggested... Bloody PERFECT... Thank you sir..!
I agree. I roasted the crispiest skin most moist breast chicken ever. Very satisfying.
Idk, no q
@@cristophles you
8 years for me.
Tied our chicken your way tonight and it turned out FABULOUSLY! Dark meat cooked through without the breast drying out. This is the only way to truss a bird in our home now. Thanks so much!
I've been doing it wrong for a long time! Thanks for this chef. This is the only way from now on
This looks like a great method. I'm eager to try it out!
About the video: As someone who is a rank amateur cook and, shall we say, "spatially challenged," I had a couple of problems with it.
The problem I had is the angle, looking at the bird from the front while I try to truss from behind. Shooting from in front is the easiest angle for you to film but it isn't the best for the viewer. As much as possible, I need to see what you're seeing, or to put it another way, I need the video to show what I'M seeing. Which means filming from behind you, over the shoulder, probably a higher angle than your head but that's likely as close as we'll come to your (and my) point of view.
I'd also start with how much string is needed--I underestimated based on what traditional trussing requires and had to start over. And, the music doesn't help comprehension.
I did eventually get my chicken trussed and, as I say, I look forward to seeing the results this evening. Thanks!
Excellent point!
Yes you're absolutely right.
Try the reverse view method by placing a suitable size mirror in front of your screen and watch it backwards as if you're reversing a car through the mirrors.
As for the length of string count how many times it goes around the chicken lengthwise and back in the video, do this with your bird. I reckon about a metre 🤔 and a bit should be enough!
Better have more than less needed.
I've always had the same problem.
I'd been doing Gordon Ramsay's technique for many years before discovering this technique and I have to pull up the video every time and watch it Step by Step as I'm doing it, or I'll screw it up.
My 1st time trying this method & I'll be referring back to this video every time I do rotisserie from now on.
I do have to admit that I severely underestimated the amount of string & had to keep tying on more pieces.
Time to oil it up and rub in some lemon pepper seasoning & get it into the old rotisserie oven!
Never would have thought of the breast cooking faster! This is great thanks for the tip!
I tried this tonight. It was the best roast chicken ever ate. Thank you for sharing. Brilliant!
Love roasted chicken? Get crispier skin and perfect meat with this nontraditional trussing technique: chfstps.co/1KL6kn9
ChefSteps You guys have really helped me to step up my cooking game.
DrBowman That's awesome, never stop stepping it up. :) Thanks for watching!
ChefSteps Trying this now. Truss went perfect as per your instructions, soon to deliberate on end result. I'm also a long term user of the classical truss (or none at all with open legs/cavity) looking forward to seeing the differences. Thanks!
Mine has a blend of spices on it, somewhat portguese style (sugar, paprika, salt, dried chilli, oregano, dried lemon powder and black pepper) with a super light coating of olive oil.
how to tie a chicken for rotisary
I used this method on a 15 lb turkey. The legs were huge so didn't pop out as much. It came out perfect. Lots of crispy skin everywhere and the breast meat was super moist. Thank you for demonstrating this clearly.
I can't wait.. I'm cooking Chicken tonight!! I have never roasted a chicken. So... this technique makes so much sense. ❤❤❤
Kudos Chuck!!
ima have say i really like this method out of the different variations i have tried in my ronco. this one by far my favorite. especially when glazing the chicken towards the end with bbq sauce for the glaze allows for a nice even spread of the sauce as it caramelizes on the bird also making it look very presentable.
Just did this tonight. Turned out so evenly cooked. Thanks!
This technique has worked every time for me and I always come back to this video when I'm feeling a roasted chicken dinner. ❤️
Thank you for posting this! I always did it the old way and you're absolutely correct! The breast always over cooks before the thighs reach temperature.
Love this. Tried it for the first time about one year ago… I now do it every time!!!
Thank you. That was exactly what I needed.I viewed this 15 times and now I’ve got it. Great video
Well done
Vastly superior trussing method. Thanks, Chef
I wish this video came with a pamphlet. If I were to watch this video everyday for a month, if might master it.
Best way to get the Salmonella off my phone after having to press pause, rewind and restart the video so many times? Maybe just show it the whole way through next time.
You can change the playback speed - just click once on the settings button at bottom of video, scroll down to playback speed, and adjust from normal to your speed preference. Cheers!
Alright that was pretty funny
3 years on now, I reckon you've mastered this method and have passed it on to thousands.
But for those New Comers who are not familiar with raising the Big Top or tying the circus net, I suggest you practice this with a cheap bird several times and after straggling it numerous times and if you've managed not to amputate by rope burn any of the chicken's limbs, happy roast chicken!
Thanks for the comment. No need to even watch it.
That should totally be in the suggested videos after watching this
ABSOLUTELY PERFECT. I used for an open hearth rotisserie chicken and it was PEFECTION. 15/10 Truss!!!
I’ve done this method several time, and he is right! This is the best way to do it
Do i do this before or after i marinate? I’m learning
I love this method, I’ve used it dozens of time. My only prob is that I can memorize it. I always have to look back to execute, but that’s user error. Otherwise perfect!
We've been doing it so wrong for so many years. Can't wait to give this a try!
amazing! can you please post some baking instructions too?
Well I searched for: “How to gain a chicken’s trust” and this is what I find LOL
😂🤣😂🥴😂🤣😂🤷🏻♀️
I think at this point the bond is broken and there's no turning back...
A great demonstration even if one may need some skills in nautical knot tying.
Better than the rubber band the supermarket ready cooked chickens come with and the regular legs crossed frigit chicken trussing.
Have a bird (volunteer) ready to go. Wish us both luck 😀
Cheers 👍
Slow mo would have been helpful, but thank you! Tried this on two Cornish hens, which was hilarious. Just popped ‘em in the oven. Wish me luck!
You can adjust the playback speed on your own
Simple, effective and clear instructions. Thanks 🙂
I'm in culinary school and what's in the book is the traditional way. I'm trussing what you guys did and see how it works.
how did it work out?
Love this technique, how I teach my students now, thanks chef 🙌
I shouldn't be watching this at 3 in the morning 😩 it just made me even more hungry.
Emma Garcia- It's 15 mins past midnight and I should be sleeping instead I am watching a video of something I can't do for over 12 hrs and will need to rewatch tomorrow. Lol. I know what you mean!! ROFL
Have used this method more than once and have to say that it works perfectly.
LOVE the sound effects and the no noesense tips!
This is probably the easiest video to follow on trussing a chicken. Thank you!
Thanks!!! Great video. Should I truss it this way for rotisserie as well?
Which string should be used for tying sir??
I watched this 15 times to do it on Cornish hens for Christmas. No maybe 50 times. Thanks. Edited to add: I still don't have this down by memory sadly.
Pro tip: Watch this video upside down.
Bruh
Tried this and it was a perfect outcome.
Do you remove the wishbone prior to the truss process ?
only if you want to have bad luck
Lol I used to tie the legs and then tie the wings around the body and that was it lol 😂 this looks more professional. Can’t wait to try my new air fryer
Tried this today and it came out better than all my previous rotisserie chickens. Thanks!
I tried this today and it absolutely worked. Cooked it on the bbq rotisserie. Moist and tender. Crispy skin. What more can you ask for??? Thank you.
@@bricky740q did you watch how it's trussed? Guessing obviously not.......☹
I'd love to see a comparison video of that truss vs spatchcock / butterflied.
Hi, I'm from Singapore, with this trussing method. I can't get the drums to perk up. not sure where went wrong. Or is it because we have have a different breed of chickens here? Our drums look small and stout.
HTC 120 Poultry
Tuesday, June 16 2020 (8.00 am-2.00 pm)
Muhd Haikal [2020960267] [A2]
Zul Azri
(2020345505) A2
Rahim(2020973293)
Faiz 2020973423 A2
Alis (2020973487) A2
What's that salad at the end called?
Awesome! Love the step by step on your site. I'm doing it for the second time and still not quite remembering all the steps, but even so, my chicken is turning out so much better. Thank you!
Thanks for showing me bro... 2021.. Go Milwaukee bucks😷👍
I think I like this way of Trussing my Chicken. Thanks, 👍
I am going to put a bird on the rotisserie, and I am wondering if this way of trussing can be used, given the skin (and string) covering the top of the chicken?
Fantastic method. We’ve done this a few times now with rotisserie duck. Cooks faster and more evenly.
You should make more youtube videos you are very talented.
Where can I find the recipe the cooked chicken was used in? It looks so yummy.
Salt and pepper the cavity. Truss like in this video. Pat skin dry. Salt the skin. Bake @ 450 F 40-60 mins until up to temp. Let rest 10-15 mins.
bro that was some sorcery much respect, much better way
Thanks ChefSteps for the technique.. Which one do you prefer - rubbing butter between the skin and meat or roast it as it is?
Not that I keep forgetting, but I did have to save it to a playlist!
Which type of thread you are using?
I literally have to watch this video every time I roast a chicken now. God help me if I can't find it some day!
Make a cooking playlist and save it there 😎
@@MaceBeats Ok, good idea
Now how do I get Costco to see this video
JosieTanPhotography Spread the word! :)
What is the recipe that is made with the cooked chicken at the end? That looks delicious!!!!
OK, I want to try this..but I can't find twine/string anywhere! No one seems to carry it. Where do you find this anymore? Dimestores no longer exist.
Trying this right now. Thank you for the knowledge
Would you recommend this truss for a rotisserie chicken?
Thank you for sharing! Rethinking the traditional has been very much part of our time in the kitchen, really since the late '70's. Yes, I'm old. It's not always or even often best. This is Brilliant. Please keep sharing these talented video's. Blessings ChefMike.
Darn! I wish I would have watched your video before I did the old school way from a different tutorial. Your way makes so much more sense. However, I trussing for a rotisserie chicken.
Thanks for the video. Found it hard to follow since the point of view is upside down and after my hands got gross I just did my own variation.
This way to truss a chicken is awesome. I've done it several times with great success.
Question: Could you/should you truss a turkey like this?
🎵Dooo - du du doo dooooo - Chicken! 🎶
That’s easy! That means “yummy chicken!”
Is this method recommended also for rotisserie chicken?
In the demo the wings were pushed into the breast but with the cooked chicken they were not?
it would help to say what length of string to start with.
Great Idea, I love the classics but here is a good example of a new way of trussing that is really better, clearly it is by the well roasted chicken. BRAVO I'm convinced and well use it in my cooking from now on even with this years Turkey.
What was that salad at the end? I couldn't quite understand what you said.
Cartaugrapher1 That was a panzanella salad that the kitchen whipped up for the shoot. It was delicious.
ChefSteps Would you have a recipe?
KaennC use google moron
lalos Sure, if you could find me this specific recipe, not one of the 1 million variations of different persons from different regions from different countries.
bfy.tw/Onc
It's not that easy sometimes smartass.
KaennC you have pic of salad you moron, just compare the contenent
Thanks for the great video! I was wondering, is this technique only for roasting or will it also work for rotisserie chickens?
i love this guy! he's awesome
So for the entire trussing part the wings are shown with the twine pressing them against the breast, yet when he goes to roast it the wings are completely loose? Which is it supposed to be? I assume loose since you want crispy skin....
How would you do this with a turkey? I tried the same method and failed horribly
Other chef wearing flip flops haha
brianh Summertime in Seattle, gotta love it. :)
🤣🤣🤣
Is there a way to truss it for rotisserie that allows it to cook like this without the limbs flapping about?
Can this be used if you are doing the bird on a rotisserie?
Nice video. I'll be trying this on my next bird!
Can you do it this way for a turkey?
Gotta love beautiful, golden breasts. Seriously though, nobody likes dry breast meat. Love the bit where you tie down the skin so it doesn't dry out. Evening out cooking times of white and dark meat. Brilliant. Gotta try this soon.
I admit that the wings on the chicken trussed as per the video's directions didn't appear over-cooked if not burned as I would've thought would happen they'd be because the wingtips exposed i.e. weren't tucked under the wing "drumstick". An interesting alternative to the traditional method. Thanks for the upload!
what is the salad you mention at the end
Great technique and pretty easy to remember. Will confirm it does not work for rotisserie. The legs go out too much so it hits the side. Maybe the reason rotisserie chickens come out dry is the trussing technique causes it?
Great video-very helpful. Thank you!!
Chickens are now trussed(?), mesquite wood is loaded in the smoker. Now I wait...=) Thanks for the informative video, can't wait to see how it worked.
Brilliant!!!! Always thinking out of the box!
Sloooooooo it down buddy....easy 4u. Seniors are watching too. Far to many back plays...frustration galore!!!
Does this method of trussing work with turkey as well?
Zachariah Avellanet Why wouldn't it?
Going to need have to show this my my professor, great video! Very informative
That "do do do do dooooo chicken" got me lol
Will this method work on a rotisserie?