Tucking a Chicken

In this case via Rotisserie

 

Properly tucked & cooked

Tired of working hard to cook a chicken in the oven or on the grill only to have it come out all splayed like it had a seizure in the oven? Tired of the wings and legs being overcooked and dried out while the breast is still under cooked? Tucking a chicken brings the legs in close to maintain the moisture and make it table ready.

Here’s how to do it!

  1. Start with a washed and patted dry chicken.
  2. Push legs down & forward to expand pelvis.                                     
  3. Cut hole in right side, 1 inch from edge.                                           
  4. Push left leg through hole.                                                                                          
  5. Tuck right leg under left leg.                                                        
  6. Fold wing tips behind wings, like crossing your hands behind your back.
  7. And you’re finished and ready to cook! (remember to get 165 in the thigh)

Watch the Video!

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About seraphicook

I'm a 1st year culinary student and a home chef of 10 years. I plan to record what I am learning and share it with you..!
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