2021-11-27

Recipes from an Italian Butcher: Roasting, Stewing, Braising

Dec 03, 2020 · If you're roasting a whole chicken that's not been spatchcocked (see above), you can truss the bird before roasting it — that is, tie it with butcher's twine to keep the legs close to the body. This is not an essential step, but it does make the chicken slightly easier to handle, and it helps hold the stuffing in if you've stuffed the chicken.


Book Details
Recipes from an Italian Butcher: Roasting, Stewing, Braising
The Silver Spoon Kitchen
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0714874973