Tied Up & Hot


I tie the cavity to close the back and front to prevent the skin from solidifying into the wrong place and in order that I keep the cavity closed as much as possible.

Remember when you scald the chicken the skin gets taught and any loose ends will curl making maximum skin more difficult. I also tie foil and rope around the legs to make sure that I can prevent water penetration. But frankly the legs are tied to handle the bird during the scalding process.

Categories: Kitchen Facts, Life Cycles

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