|HOW TO TRUSS A BIRD
Trussing means to secure poultry or game with string or skewers so that it will keep its shape during cooking.
It's optional, but it does make poultry look nicer for serving, and it's what we mean when we say 'tie legs together, tuck wings under
Here's how to do it
1:Tie string around tail end of bird, then around legs, bringing string between legs and body towards wings.
2:Wrap string around wings, turn bird over, tie string firmly between wings.
HOW TO BONE OUT A CHICKEN
To bone out a bird you remove the bones so the bird can be seasoned and rolled or whatever is specified, this is how you bone out a chicken.
1:Using sharp knife, cut off wing tips at the second joint. Cut through skin of chicken along centre back. Using tip of knife,
separate flesh from backbone on 1 side of chicken, cutting through thigh joint, then, following the shape of the bones, gradually ease flesh away from bone.
Holding rib cage away from chicken, carefully cut the breast flesh away from the bone, cutting thmugh wing joint
2: Hold up 1 thigh with 1 hand. To remove flesh, cut around top of bone, scrape down bone to next joint, cut around flesh again, scrape down to the end.
Pull bone out and cut away. Repeat boning process with other half of chicken. Turn flesh of thighs and wings inside chicken.
3:Spoon seasoning down centre of chicken (over filling or as specified in recipe). Fold 1 sideof chicken over seasoning, then fold over other side to overlap by about 2cm.
4: Sew overlapped edges together using a needle and dark thread (dark so it is easy to see for removal later) tie chicken with string to keep shape during cooking. Then follow individual recipe to cook and serve.