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?
ChefTalk.com Top Picks
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.
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.
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.