Cook123's video: How To Truss A Fowl Chicken or Pheasant

Trussing promotes more even cooking and helps keep in the juices. See more at: http://cook123.com/recipes/Roast-Pheasant-and-Endive.html TRANSCRIPT: What I like to do with the pheasant once it's stuffed with whatever you'd like to stuff it with is truss it. The purpose of trussing is to pull the bird in tight so it cooks evenly and also holds in its juices. What we'll do is take this butcher twine. And we can use any twine that you have in the house, any string. I take it and I just slide it right under the front third of the pheasant. I come right over the legs and I criss-cross underneath like so. Like tying skates. Yes, exactly. And then I flip the bird over. And I bring it just under this wing. And then I rock it over here and over the top of this way, like so. OK. And then I just tie it right there. And see how it holds nice and tight? I do see that. I would need a little practice. Yes. But that is impressive. And a little half hitch or just any type of knot you know. Nice. Just cut it and look at that. - See more at: http://cook123.com/recipes/Roast-Pheasant-and-Endive.html .nM7LhCTV.dpuf