Trussing Chicken: Roasting Pan Placement

Placing a trussed chicken in a roasting pan is a great way to ensure your chicken cooks evenly and efficiently. Trussing is a culinary technique that involves tying the bird's wings and legs tightly to its body using kitchen twine. This helps the chicken retain its shape, prevents burning, and ensures the heat penetrates all parts of the bird evenly.

To place a trussed chicken in a roasting pan, start by choosing the right pan. A roasting pan with a rack is ideal, but a rimmed sheet pan or oven-proof skillet can also work well. Place the trussed chicken breast-side up in the centre of the pan, ensuring it is secure and won't tip over. If using a roasting pan with a rack, you can add potatoes and other vegetables underneath the chicken to catch the delicious drippings.

Once your chicken is in the pan, you can move on to seasoning and aromatics. This might include salt, pepper, herbs, lemon, or other flavourful additions. Remember to preheat your oven to the desired temperature before placing the chicken inside.

Characteristics of placing a trussed chicken in a roasting pan

How to truss a chicken

Trussing a chicken is a tried-and-true culinary technique that ensures the chicken cooks evenly and achieves a beautiful roast. It involves tying the bird with kitchen twine to secure the wings and legs tightly to its body, helping it retain its shape and preventing burning. Here is a step-by-step guide on how to truss a chicken:

Step 1: Gather Tools and Ingredients

You will need a chicken, a clean work surface, kitchen twine (at least 30-36 inches), soap and water for clean-up, and bleach to sanitise any areas touched by raw chicken.

Step 2: Prepare the Chicken

Generously season the chicken with salt and pepper inside and out. You can also stuff the cavity with aromatics like half an onion, half a lemon or orange, and fresh herbs.

Step 3: Position the Chicken

Place the chicken breast-side up, with the drumsticks facing you. Cut about three feet of kitchen twine and pass it under the tail, leaving equal lengths on both sides.

Step 4: Criss-Cross the Twine Around the Legs

Secure the drumsticks by lifting both ends of the twine and crossing them to form an "X" around the drumsticks. Pull the twine tightly to bring the drumsticks together.

Step 5: Wrap the Twine to the Front

Run the twine along the sides of the chicken towards the neck, trapping the sides of the drumsticks and part of the thighs underneath. Flip the chicken over so the breast is facing down and the neck is towards you, ensuring the wing tips are under the twine.

Step 6: Secure the Twine and Tie a Knot

Tie a knot tightly under the neck to secure the chicken. Trim any excess twine and flip the chicken onto its back.

Your trussed chicken is now ready to roast! Remember to use a meat thermometer to ensure the chicken is fully cooked, with an internal temperature of 165°F. Allow the chicken to rest for 10-15 minutes before carving for the juiciest results.

Choosing the right roasting pan

• Size: Opt for a small roasting pan, around 14 inches in size, with sides approximately 3 inches tall. This size is ideal for a standard-sized chicken and will ensure even cooking.
• Material: Stainless steel roasting pans are a great choice as they are lightweight and non-reactive to acidic ingredients. Alternatively, a cast-iron skillet can also be used and has the added benefit of giving you a head start on making a delicious pan sauce.
• Rack: Most roast chicken recipes recommend using a roasting rack to elevate the chicken above the pan. This promotes airflow, helping to cook the chicken evenly and ensuring a crispy, golden brown exterior. If you don't have a rack, don't worry! You can use crumpled aluminium foil or a bed of coarsely chopped vegetables like potatoes, carrots or onions to elevate the chicken.
• Shape: A shallow roasting pan is best. This allows for better airflow and even cooking. If you're using a baking sheet, a rimmed sheet will help contain the juices.
• Handles: Look for a roasting pan with upright handles. This feature makes it easier to move the pan around in the oven and helps with handling when removing the chicken from the oven.
• Clean-up: Consider choosing a pan that is easy to clean. Some pans have non-stick coatings, which can be helpful, but are not necessary.
• Extras: If you plan to roast vegetables alongside the chicken, ensure your pan has enough surface area. You can also place the vegetables directly under the chicken to catch those delicious drippings!

Placing the trussed chicken in the pan

Before placing the chicken in the pan, you can season it with salt and pepper, and stuff the cavity with aromatics like half an onion, half a lemon or orange, and fresh herbs. You can also rub the skin with fat, like oil or butter, or stuff the skin with compound butter.

Once the chicken is in the pan, you can baste it with pan juices and continue roasting. The chicken is done when its juices run clear when the skin is pierced with a knife, or when an instant-read thermometer inserted into the thickest part of the thigh reads 165°F.

Aromatics and seasoning

Choosing Your Aromatics and Seasonings:

Before roasting, select a variety of aromatics and seasonings to infuse your chicken with flavour. Common aromatics include halved or quartered onions, lemons, limes, oranges, garlic cloves, fresh or dried herbs, and celery. Spices such as paprika (smoked, sweet, Hungarian, or Spanish), garlic powder, onion powder, thyme, black pepper, cayenne pepper, and salt are also popular choices.

Seasoning the Chicken:

Begin by generously seasoning the chicken inside and out with salt and pepper. You can also add other spices and aromatics to the exterior of the chicken, such as grated garlic, grated lemon or citrus zest, and herbs. Don't forget to rub the seasonings inside the cavity of the chicken as well. If desired, you can also create a dry brine or wet brine for your chicken.

Stuffing the Cavity:

Before trussing the chicken, stuff the cavity with your chosen aromatics. This may include combinations of halved lemons, oranges, onions, garlic cloves, and fresh herbs such as rosemary, thyme, or sage. This step ensures that the flavours permeate the chicken as it roasts.

Adding Fat:

Although not necessary, adding fat such as olive oil or butter can enhance the flavour and browning of the skin. You can rub the skin with oil or butter, or stuff the skin with compound butter infused with herbs or other aromatics. Be gentle when loosening the skin to avoid tearing it.

Glazing the Chicken:

For an extra boost of flavour and shine, you can glaze your chicken towards the end of the roasting process. Create a glaze by combining a sweet ingredient, such as honey, maple syrup, or brown sugar, with an intense condiment like soy sauce, hot sauce, mustard, or rice vinegar. Brush the glaze onto the chicken during the last 10 to 20 minutes of cooking, being careful not to let it burn.

Timing and Temperature:

When roasting, consider the desired cooking time and oven temperature. For a slow roast, use lower temperatures (300 to 350 degrees) for a longer period (1 1/2 to 2 hours). This results in tender meat and softer skin. For a faster roast, use higher temperatures (375 to 500 degrees) for a shorter period (45 minutes to 1 1/2 hours) to achieve crisp skin and firmer flesh.

Checking for Doneness:

To ensure your chicken is cooked properly, use an instant-read thermometer inserted into the thickest part of the thigh, avoiding the bone. The internal temperature should reach 165 degrees Fahrenheit. Alternatively, make a small cut in the thigh to check for any red flesh or pierce the thigh to see if the juices run clear.

Cooking temperature and timing

Trussing a chicken is a great way to ensure even cooking and a beautiful roast. But what about the cooking temperature and timing?

Firstly, it's important to note that the cooking temperature and time will depend on your desired outcome. For a slow-roasted chicken with tender, falling-off-the-bone flesh and softer skin, cook at a lower temperature for a longer period. Aim for around 300 to 350 degrees Fahrenheit and cook for about 1 ½ to 2 hours.

On the other hand, if you're short on time or prefer a crispier skin, you can roast your chicken at a higher temperature for a shorter duration. For this method, set your oven between 375 and 500 degrees Fahrenheit, and cook for 45 minutes to 1 1/2 hours.

Regardless of the temperature you choose, it's important to ensure that your chicken is cooked through. The best way to check this is by using a meat thermometer. Insert it into the thickest part of the chicken, avoiding the bone. A perfectly cooked chicken will have an internal temperature of 165 degrees Fahrenheit.

If you don't have a meat thermometer, you can also check for doneness by making a small cut into the thigh, next to the bone. If you see any red flesh, your chicken needs more time in the oven. Alternatively, pierce the thigh with a knife – if the juices run clear, your chicken is cooked.

Let your chicken rest for 10 to 15 minutes before carving. This will allow the juices to redistribute, ensuring juicy and tender meat.

Now you know the ideal cooking temperatures and timings, you can confidently roast a delicious trussed chicken!

Frequently asked questions