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When should I untie my bird?

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By *ndynot321 OP   Man
over a year ago

Letchworth

I am hoping fabbers can help here...

Just about to cook our Sunday roast and the chicken is trussed up. Do you remove the string before or after cooking?? What's your typical approach?

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By (user no longer on site)
over a year ago

Usually after cooking otherwise it goes a bit floppy.

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By *a LunaWoman
over a year ago

South Wales


"Usually after cooking otherwise it goes a bit floppy."

This. Nothing worse than a loose bird.

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By (user no longer on site)
over a year ago


"Usually after cooking otherwise it goes a bit floppy.

This. Nothing worse than a loose bird. "

Interestingly the last bird I had wasn't trussed up.

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By *a LunaWoman
over a year ago

South Wales


"Usually after cooking otherwise it goes a bit floppy.

This. Nothing worse than a loose bird.

Interestingly the last bird I had wasn't trussed up."

Bet you still have a good stuffing though fnar fnar

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By (user no longer on site)
over a year ago

When it's dead

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By *ndynot321 OP   Man
over a year ago

Letchworth


"Usually after cooking otherwise it goes a bit floppy.

This. Nothing worse than a loose bird. "

But if I leave the legs tied how do I give it a good stuffing?

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By *a LunaWoman
over a year ago

South Wales


"Usually after cooking otherwise it goes a bit floppy.

This. Nothing worse than a loose bird.

But if I leave the legs tied how do I give it a good stuffing? "

You have to get your hand up and under. It might be a bit tight to start with. Then fill that cavity real good.

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By (user no longer on site)
over a year ago


"Usually after cooking otherwise it goes a bit floppy.

This. Nothing worse than a loose bird.

But if I leave the legs tied how do I give it a good stuffing?

You have to get your hand up and under. It might be a bit tight to start with. Then fill that cavity real good. "

Ah, push it - push it good

Ah, push it - push it real good

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By *ndynot321 OP   Man
over a year ago

Letchworth


"You have to get your hand up and under. It might be a bit tight to start with. Then fill that cavity real good. "

How many fingers would you recommend I start with??

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By *allySlinkyWoman
over a year ago

Leeds

Try smearing some herby butter under the skin flaps

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By (user no longer on site)
over a year ago

i have just gone off chicken

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By *a LunaWoman
over a year ago

South Wales


"You have to get your hand up and under. It might be a bit tight to start with. Then fill that cavity real good.

How many fingers would you recommend I start with?? "

Start off with two. You don’t want to ram a fist up straight away.

Sally gave a good tip with the butter. The more moist a bird, the better it tastes.

And as P6545 said, push it real good.......to the back of the oven.

Don’t forget to baste. Little and often.

Your bird will thank you for it.

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By (user no longer on site)
over a year ago


"You have to get your hand up and under. It might be a bit tight to start with. Then fill that cavity real good.

How many fingers would you recommend I start with??

Start off with two. You don’t want to ram a fist up straight away."

Ah, that's where I've been going wrong

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By *ndynot321 OP   Man
over a year ago

Letchworth


"i have just gone off chicken"

Next week I am going to ask about spatchcock... I hope it's not too contagious...

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By (user no longer on site)
over a year ago

After a good roasting

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By (user no longer on site)
over a year ago

Is it wrong that this is turning me on

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By *ndynot321 OP   Man
over a year ago

Letchworth


"Is it wrong that this is turning me on "

Lol, I can confirm the chicken was finger lickin good!

Anyone for dessert?

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By *ranny-CrumpetWoman
over a year ago

The Town by The Cross

When she promises to stop shitting on your windscreen

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