Twine

How to truss poultry with a twine?

Before trussing the poultry (or game), make sure it is plucked, gutted, and perfectly clean. A trussed bird will hold up better on the griddle and will turn easier.
1. Season the inside of the poultry with the condiments of your choice: thyme, bay leaves, onions, ginger...
2. Take your needle with a piece of twine attached (about 1 metre). Starting with the wings, stretch the neck skin over the back and then stitch through the centre of the wing, passing under the spine and stitching into the 2nd wing.
3. Turn it on its back, then raise the legs towards the body. Stitch at the joint between the two bones, pierce the poultry completely and tie the two parts of the twine in a double knot.
4. Take a second piece of twine. Turn the rump inside the poultry and prick under the leg, then go under the sides of the carcass, over the rump, and prick under the other leg. Wrap over the leg, stitch over the wishbone and tie a knot to tighten the legs and close the back of the poultry. Cut the base of the leg nerve.
5. To protect the legs, form two small sleeves of aluminium foil.
You can also find our roasting twine, made of white polyester "Saucifil", resistant to humid conditions.

Some tips for trussing your roast

1. Unroll about 1 metre of twine, and pass it under the roast.
2. Make several turns around the roast, then put the twine around your hand and pass the roast through the loop. Leave a gap of about half a centimetre to the other end of the twine, then tighten it up. Repeat several times.
3. Finally, turn the roast over and place the twine in front of it and cut it. Tie several knots on the side.

The twine is a practical and indispensable kitchen utensil if you are making roasts or wish to truss poultry and game.