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