Trussing, or tying up the wings and legs of a chicken , is an important step in roasting a whole bird evenly; it ensures evenly-cooked, moist meat, and prevents anything stuffed inside from falling out. But even if you don’t have kitchen twine on hand, you can still truss a chicken using its own skin.
from Lifehacker http://ift.tt/1JBQ1pZ
via Steve Kaplan Marketing
from WordPress http://ift.tt/1EtfgXX
No comments:
Post a Comment