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How to tie chicken Videos

How to tie a chicken for the Rotisserie

From a request, here is how to tie a chicken for a rotisserie.

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amylynnlee3 commented on 25 Dec 2011
very good. i have try

How to Make Chicken and Bow Tie Pasta

Get the 5-star recipe @ //allrecipes.com/recipe/chicken-and-bow-tie-pasta/detail.aspx Watch how to make a simple pasta dish with chicken, broccoli, and a ...

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Christian Rodriguez commented on 28 Jun 2015
I just made this thank you by the way I added my own mix to it I put bay leaves and spinach as well as garbanzo beans results were amazing next time I will put less basil leaf I added a lot but still came out amazing if only YouTube could except pictures I would post up what I made would strongly recommend garbanzo beans made the whole experience even more greater
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Allrecipes commented on 30 Jun 2015
Yum! That sounds really good, Christian Rodriguez. Thanks for sharing the idea!
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Monse Hinojosa commented on 25 Apr 2015
Can I use something else than broccoli 
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Monse Hinojosa commented on 17 Oct 2015
+Allrecipes thank you so much help
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Allrecipes commented on 27 Apr 2015
Sure thing, Monse Hinojosa! Use your favorite veggie, and this means you may use anything from asparagus and cauliflower to spinach leaves or peas--or even a combination.

HOW TO TIE THE KNIVES PART 1

Loop Knot / Chicken Rig Knot

How to tie a Loop Knot or Chicken Rig.

How To. Debone A Whole Chicken.A Stuffed Chicken Cushion. TheScottReaProject

How To De-bone And Roll A Chicken.The most in-depth video on, completely boning and rolling a whole chicken,First,we bone a whole Chicken,then stuff it and ...

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Denise Skidmore commented on 07 Oct 2015
Can you freeze them like this? If you had freshly killed chickens would you age them first?
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Denise Skidmore commented on 26 Nov 2015
That is my understanding, but I'm new at this.
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Kain Yusanagi commented on 25 Nov 2015
+Denise Skidmore So if you kill & prepare it immediately, it's fine, but if killed & left, it needs to be aged?
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Denise Skidmore commented on 22 Nov 2015
If it sits looking enough for rigor mortis to set in, it has to rest afterwards. The tougher the bird the more it benefits from aging.
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tileb commented on 22 Nov 2015
+Denise Skidmore why does it need to age? the fresher the better isnt it?or I was taught wrong? Sunday was Chicken day when I was younger and we usually killed the Chicken the morning for lunch and it was edible.
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Richard Andrew commented on 15 Oct 2015
So to freeze or not to freeze!? I can't see any harm in it so long as the bird and stuffing has cooled. Good luck with the dish, my wife and I had it this evening and its tots amazballs!
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Denise Skidmore commented on 15 Oct 2015
+Denise Skidmore I forgot all the permutations including aging after deboning, but you get the drift...
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Denise Skidmore commented on 15 Oct 2015
+Richard Andrew Well yeah, but since the order of that step isn't really optional I didn't include it.
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Richard Andrew commented on 15 Oct 2015
Well good for you having you're own hens. In England we generally freeze fresh or freeze cooked. If your birds are still running round your land I suggest despatching first before trying to freeze them, lol!!!
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Denise Skidmore commented on 14 Oct 2015
Purchase?  No the chicken if flapping wings in my yard right this minute...  Freshly butchered chicken must age before its edible.  So the options are: age, freeze, defrost, debone or freeze defrost age debone, or debone age freeze defrost or age debone freeze defrost...
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Richard Andrew commented on 14 Oct 2015
Denise, if the bird was not frozen before you purchased it then it will be fine to freeze. Just remember to defrost properly ( 24 hrs at least in a fridge). Hope that helps. Good luck and sharpen your knife before and during this process.
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Thomas Ng commented on 29 Sep 2015
where can i get the knife u are using?
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Richard Andrew commented on 14 Oct 2015
Thomas, go online or to your local cookware shop. Search for Victorionox. Swiss made and some of the the best blades on the market
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Dimes On His Eyes commented on 20 Apr 2015
btw in the US most chickens are brined. thats why they look so wet. it does 2 things raises weight, and makes the meat more tender and juicy.
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Dimes On His Eyes commented on 04 Jun 2015
+Alf Brogan lol yes that's true but when you salt meat it's usually much different. I think the brine injected into chicken is less than 25% saline solution. I don't know how much preservation it does but what the Heck it has to be more than just water I guess
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Alf Brogan commented on 03 Jun 2015
+tyson cargill Salt is a preservative so therefore the meat is preserved. ;-)
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Dimes On His Eyes commented on 03 Jun 2015
+Alf Brogan I figured as much but had no evidence of such.
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Alf Brogan commented on 03 Jun 2015
+tyson cargill Also preserves them a little .
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