Welcome to the butcher of Kingsville .
Today , we are going to be learning how to take your chicken and tying it up and preparing it for an oven roast .
The reason we're doing this is to make sure those breasts are plumped up nice and exposed so that they will cook .
It's the thickest piece of meat on the animal .
So we want to make sure that that's going to cook all the way through .
If you just put your bird in like this , it would still cook , of course , but it wouldn't cook as evenly .
So we're just gonna go and tie it up to make sure that it cooks nice and evenly .
First thing I'm going to do is remove the neck .
So now when you're going to be cutting through a chicken neck , you have to remember you're cutting through a bone , so you have to use some level of force .
But , you know , don't be afraid to put a little bit of force behind it .
Also , as you know , a lot of meat wants to separate naturally , just a little bit of a cut and then a pull sometimes is all it takes , the neck is fantastic .
If you want to reserve that and keep it for , um , stocks , you can make stock , you could make , uh , chicken soup with it .
You can even give it to your dog as a treat .
Um , uncooked .
Of course .
Now to tie up the , the chicken , the whole chicken we're going to get , let it relax a little bit .
So we're going to take its legs , hold it nice and firm and kind of push it into its body here , that's going to make sure it again , pushes those breasts up .
Now , these little guys here , the wingtips are going to have a tendency to burn .
So if they're left out like this , they're just going to block in and burn .
What we like to do then is instead take those wingtips and push with your thumbs , push it right underneath the breast and they'll actually stay nice in place like that .
And then we've got uh for the most part , a relatively consistent and evenly shaped bid and I'm going to take our string , which I've precut what it is about the length of my wingspan and my wingspan is a little bit longer than most .
So I've cut it a little bit shorter , but that's about as long as you're looking for .
Put it right in the middle underneath the breast right here , doesn't really matter because you'll be surprised how well it holds on to it .
It doesn't matter exactly where it comes .
So right underneath there through the wings over top of the legs , wrap it underneath the drumsticks here .
And now it's actually just a very simple knot .
It doesn't have to be fancy , nice and tight because we do want to make sure that those breasts are nice and plucked up .
Just another regular knot to close it .
Get rid of the excess .
Now , the very final thing we can do is take the tip of the breasts here , which are , now they've been kind of covered up and we'll put these legs underneath to just expose that .
So what I'm going to do here is just kind of in the cavity , put my fingers with my thumbs , I'm just going to kind of do this kind of motion and make sure that that breast comes up nice and that would be an oven ready .
Um , chicken .