Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.
Today: Next up in Mario Batali's How To Tuesdays series? Our chicken's getting all trussed up for dinner.
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We know how to roast a chicken. We can stuff it, braise it, and marinate it every which way. Need it cooked under a brick? Done. Spatchcocked? You got it. But when it’s sitting raw on our countertops, waiting to be trussed up for dinner, even the humblest bird doesn't look quite so friendly.
Yet truss we must -- if not to practice our fine motor skills, then to ensure our chicken cooks evenly. Those few extra minutes spent securing your bird's legs and wings will go a long way. The good news? It’s easier than you think. This week, Chef Andy Nusser of Tarry Lodge shows us how to truss a whole bird with just four feet of kitchen string and two hands -- because you and your chicken deserve a better roast.
Got anything you want to learn from the Batali chefs? Let us know in the comments!