How to Truss a Chicken With Jim Leiken of Cafe Boulud (Photo Instructions)

Categories: Food News

Thumbnail image for roast_chicken_flickr_creative_common_the_smiths.jpg
The Smiths via Flickr Creative Common
Delicious and simple: roast chicken is probably one of the most common recipes in the average home cook's repertoire.

Unfortunately, we've all had a bad experience with a poorly done roasted poultry; dried-out breasts with underdone thighs will kill the joy of any meal.

However, with proper trussing, even the most inept cooks can master the art of roasting a chicken. Yes, that includes you.

Executive Chef Jim Leiken of Cafe Boulud shows us the proper way to tie-up a bird.

See Also:
- How to Grill the Perfect Burger With Executive Chef Jim Leiken of Cafe Boulud
- French Chicken Farmer: Organic, Pasture-Raised, Free-Range Chickens From Loxahatchee

"Trussing is relatively simple," says Leiken. "The point is just to hold the shape to make the bird cook evenly. You're not knitting a sweater; you can even just tie the legs."

All photos by Sara Ventiera

Step One: Place the chicken facing toward you and place your fingers inside the neck cavity to locate the wishbone. Carefully, remove the wishbone with a pairing knife. "You don't have to do this, but it ensures that you will get more meat when carving the bird after it's done," said Leiken.

Location Info

Cafe Boulud

301 Australian Ave., Palm Beach, FL

Category: Restaurant

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