How to Truss a Cornish Hen
User Reviews
5
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Prep Time
3 mins
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Total Time
3 mins
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Servings
1 serving
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Calories
907 kcal
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Course
Main Course
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Cuisine
American
How to Truss a Cornish Hen
Description
Trussing involves folding the wings against the hen's body and looping kitchen twine under the neck and around the legs to hold the limbs snugly. This technique helps the hen cook evenly and keeps the breast meat prominent by pulling the wings tightly to the bird’s sides and crossing the legs at the ankles behind the breast.
The instructions use a length of kitchen twine about two feet long and describe positioning the hen breast-side up, tucking wings, knotting the string between the leg and breast, then pulling and crossing the legs before securing the final knot. The method is practical for hens weighing roughly 1¼ to 1½ pounds but adaptable to other poultry sizes by adjusting twine length.
This trussing method encourages a compact shape that helps the hen roast uniformly and present attractively when served. It also prevents wing tips and legs from drying out or burning during cooking.
For best results, thaw frozen hens safely in cold water or the refrigerator before trussing. Use unbleached cotton kitchen twine strong enough for poultry without burning in the oven. Having a longer piece of twine on hand helps, and the technique can be used on other poultry.
Ingredients
- 1 (1 1/4 to 1 1/2 pound) cornish game hen thawed (see notes 2 & 3)
Instructions
- Cut a length of kitchen twine about 2 feet long. Place the hen breast-side up, with tail end facing you. Fold and tuck the wings against the bird, and run the center of the string under the neck in the front of the bird. Bring the string up towards the wings and legs.
- Use your thumbs to tuck the wings back as you bring the string around towards the legs. Keep the string tight to force the wings firmly against the hen. The string should roughly follow the contours of the chicken breast.
- Bring the string around between leg and breast, then give it one overhand knot and pull tight. The wings will be solidly pinned down, and the hen's breast will pop up. Note that this is NOT a solid knot - we just want to be able to tighten up on the string.
- Bring the ends of string down between the chicken's legs, then cross the legs at the "ankles" above/behind the point of the hen's breast. Make sure your previous knot is still pulled tight.
- Separate the strings, loop them around the outside of the hen's ankles, then tie a square knot to finish it off. The legs should now be cinched in close to the body. Cut the extra ends of string with a knife or scissors and discard them.
Notes
- Thaw frozen hens in cold water (changing water every 30 minutes) or in the fridge for one to two days, never at room temperature.
- Use unbleached cotton kitchen twine (butcher's twine) to avoid burning and ensure strength.
- This trussing method applies well to Cornish game hens (~1¼ to 1½ lbs) or other poultry by adjusting twine length.
- Place hens on a tray while thawing to catch any liquid that escapes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1serving
Amount Per Serving
Calories 907 kcal
% Daily Value*
| Serving | 1hen | |
| Calories | 907kcal | 45% |
| Protein | 78g | 156% |
| Fat | 64g | 98% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 458mg | 153% |
| Sodium | 277mg | 12% |
| Potassium | 1070mg | 23% |
| Vitamin A | 490IU | 10% |
| Vitamin C | 2mg | 2% |
| Calcium | 50mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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