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Trussing chicken: French method (trussing needle) or simply twining it?

post #1 of 8
10/14/12 at 1:47am
Thread Starter 

Hi all, I've been wondering if the French method of trussing a chicken with needle is better than the conventional method of just tying loops and knots and all.  The chicken which I'm using will have to be poached by the way.  Thanks.smile.gif

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post #2 of 8
10/14/12 at 4:32am

There's a YouTube video of French Laundry Chef Thomas Keller trussing a chicken with string and nothing else. He makes it look so simple and easy. Check it out.

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post #3 of 8
10/14/12 at 5:22am
Thread Starter 

Thanks Chefross.  Might be doing away with the needle at practical tomorrow (just assuming it's more complicated that way).  I'm not sure what the chef instructor will think of me using a different technique from one taught at demo. But if it's as effective as trussing with needle then non probleme, i guess.
 

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post #4 of 8
10/14/12 at 5:50am

I've never used a trussing needle.

 

 

But you should first think about what your instructor really is interested in:  a trussed chicken (any way that works) or a trussed chicken that was trussed his/her way.

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post #5 of 8
10/14/12 at 6:37am

Pretty sure Chef is trying to make sure his students learn the basics (done in the classical manner).

What if someday you are seeking a position in a five star kitchen and you are asked to truss using a needle?

OOPS?

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post #6 of 8
10/14/12 at 6:42am
Thread Starter 

Noted. It's always good to know different techniques.  Found a video demonstrating on how to truss a chicken with needle.

 

http://www.youtube.com/watch?v=V0Qn960YCZ4

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post #7 of 8
10/14/12 at 6:48am

If he is teaching the needle method there is a reason - even if it is just historic.  But as mentioned it's a good thing to have in your "tool kit".  Say you were going to bone and stuff a chicken - then you might want to sew it up no?

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post #8 of 8
10/14/12 at 9:49am

You get a tighter, more compact bird using a trussing needle properly.  Whether or not it makes a difference when roasting, braising or poeling a chicken which is not stuffed is a different question.  In my opinion, the differences are slight, primarily cosmetic and not worth the effort. 

 

It makes no difference poaching.  

 

Nevertheless, perform tasks the way you're taught.  

 

BDL 

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ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Trussing chicken: French method (trussing needle) or simply twining it?