Tying a chicken, or tying a string around the chicken's body before grilling it, will help to evenly cook the chicken, prevent the tips of the wings and legs from burning during the roasting process, and give it an attractive appearance. Learn how to master this useful culinary technique in three different ways: by tying the legs first, tying the wings first, or using shortcuts.
Step
Step 1. Prepare your work area
Since you will be dealing with raw poultry, gather everything you need before you start tying the chicken. That way, you don't have to worry about finding the gear you need after you touch the chicken. You will need the following equipment:
- Cutting board
- 0.9 m kitchen twine or rope
- Scissors
- Baking pan
Step 2. Prepare the chicken
Remove the offal, organ or neck parts from the cavity of the chicken, or set it aside for later use. Rinse the outside of the chicken and the inside of the cavity. Pat and dry the chicken inside and outside with a paper towel, before you begin the binding process.
- If you're planning on stuffing the chicken, do so and add the stuffing before you begin the bonding process.
- Season after the chicken has bonded.
Method 1 of 3: Tying a Chicken Using a Shortcut
Step 1. Start by placing the chicken with the chest facing up
The chicken feet should be pointing towards you.
Step 2. Cross the chicken legs and tie them with twine
Wrap the string around the chicken leg and tie it tightly, so that the chicken leg stays against the chicken breast.
Step 3. Trim the excess thread
Use scissors to trim the excess length of thread after you've made the knot to prevent the thread from burning during the cooking process.
Step 4. Tuck in the chicken wings
Place the chicken on the grill pan and tuck the wings behind the neck area.
Method 2 of 3: Tie Up the Chicken By Tieing Its Feet First
Step 1. Adjust the position of the chicken
Position the chicken on a cutting board so the legs and wingtips are facing you and the breast side up.
Step 2. Stretch a piece of string under the chicken leg
Determine the center point of the thread under the chicken leg so that you will have the same length of thread on each side.
Step 3. Cross the thread over the chicken legs
Lift the ends of the threads until the underside of the chicken leg is taut, then cross the threads over each other to form an "x".
Step 4. Pull the ends of the twine at the bottom of the two chicken thighs and lift both sides
Pull the string tight, so that the ends of the chicken feet are pulled close together.
Step 5. Place the floss under the thighs and over the chicken wings
Hold the ends of the string together over the chicken, near the neck. Pull the thread tight so it doesn't come loose.
Step 6. Turn the chicken over
While keeping the thread taut, turn the chicken over.
- This is the most difficult step of the chicken bonding process, so don't be discouraged if you need to experiment more than once.
- When the chicken is turned over, you can see the strings wrapped around each chicken thigh and under each chicken wing.
Step 7. Knot the thread
Position the thread under the collarbone of the chicken and tie it in a tight knot.
- Once the collarbone has been cut, adjust the thread position near the neck opening.
- Make sure to tie the thread very tightly. The body of the chicken will make a creaking sound when the thread is tightened.
Step 8. Cut off the excess thread
Use scissors to trim the excess length of thread after you've made the knot to prevent the thread from burning during the cooking process.
Step 9. Turn the chicken breast side up
Place the chicken on the grill pan and tuck the wings behind the chicken neck area. Pull the skin on the chicken breast as tight as possible, and tuck it into the cavity. Now the chicken is tied and ready to cook.
Method 3 of 3: Tie the Chicken By Tieing Its Wings First
Step 1. Start by positioning the chicken with the chest facing up
Determine the center point of the thread at the front of the chicken so that the thread is parallel to the opening in the neck. If there is still a collarbone, tuck it under the neck to hold it in place.
Step 2. Pull the end of the thread forward
The end of the thread should cross the top of the wing, holding it parallel to the body of the chicken, and into the gap that forms where the thigh and breast meet. Pull the end of the thread tightly on the other side.
Step 3. Tie the string around the bottom of the chicken breast
The end of the thread should cross the gap where the thigh and breast meet to the end of the breast. Tie the string at the front of the breast, just above the back opening of the chicken.
Step 4. Wrap the end of the string around the bottom of the chicken leg
Cross the chicken legs tightly against the chest. Wrap the string around the end of the chicken leg again and tie a tight knot.
Step 5. Cut off the excess thread
Use scissors to trim the excess length of thread after you've made the knot to prevent the thread from burning during the cooking process.
