"Trussing" in this usage means "tying up".
So, with a chicken (or a turkey), when you go to bake it, if you have placed stuffing in the cavity (as you should, so as to conserve energy), you would need to truss the cavity closed and tie the legs at the ankle together so that they don't spread wide during the baking process, which might cause it to dry out unnecessarily.
Please click on the related link below for more information about the usage of the word "truss" as a verb:
Trussing is a bird isn't a necessity, it's optional,although a trussed bird is much easier to carve. Get some string & tie the legs together to make it easier on you when it's time to eat.
I'm not sure exactly what you mean. If you mean what is chicken that you eat, all it is is just the meat from a chicken... I suppose it's a little hard to explain, but I hope that helps! : )
You have fried up the best chicken ever!
Banti - a non-technical term sometimes used to mean 'bantam'. Barbicels Cape - narrow feathers between a chicken's neck and back.
It could be bad if the chicken turns white when defrosting. This could mean that the chicken got freezer burn from being in the freezer too long. It is best to toss the chicken.
Trussing is tying something up tightly. Trussing is a method that is used when roasting a chicken to allow even cooking.
The purpose of trussing is to give the bird (turkey for example) a tight look and nicer presentation.
When done properly, a trussed chicken's density is more consistent throughout the bird. This allow for more even cooking.
The Lineup - 1954 The Trussing Story 1-17 was released on: USA: 21 January 1955
trussing
the process is called trussing. get a trussing needle with special thread and sew the opening between the thighs then thread the legs to the thighs. usually for more uniform cooking or to hold in stuffing
Trussing is a bird isn't a necessity, it's optional,although a trussed bird is much easier to carve. Get some string & tie the legs together to make it easier on you when it's time to eat.
Usually meat needs to be "trussed" to be held together. For example, if you're making a rolled meat dish, you lay out your meat (such as flank steak) layer your ingredients on top, roll up and truss or tie up to be roasted. Or, if you're roasting a whole fowl (chicken, turkey, etc.) you usually need to tie up the legs and wings closer to the body or they'll burn.
When someone says you're chicken, they mean you're scared.
It mean's that you are CRAZY.
I'm not sure exactly what you mean. If you mean what is chicken that you eat, all it is is just the meat from a chicken... I suppose it's a little hard to explain, but I hope that helps! : )
Chicken.