Related goals: 3 ways to tie and roast a bird
Like it or not, but on New Year's feast often cook a duck, goose or even chicken. To prevent the bird from spreading during baking (you can stuff it with anything: even apples with prunes, even cranberries with rosemary), but the wings are not burnt, they are tied: the legs are with each other, the wings are towards the body. Traditional strapping is functional, but not beautiful; we asked a professional of the traditional Japanese shibari technique to show us three options for beautiful binding.
Fold the rope in half and tie a loop that skip under the wing and secure at the throat. Then put some loose links on the front side (just knit the knot and do not tighten it). The two free ends of the rope now need to be passed through that very loop on the back, to sever and twist again through the loop, already on the front part - such diamonds will turn out. You can fix the ropes on your back in any order you like, the main pattern here is in the front. When you reach the last rhombus, tie the legs with the same rope, and slip the wings under the existing loops (after frying, it is better to free them).
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Wash, dry, rub the chick inside and out with salt and pepper and bind the chicken. Heat the butter in a large sauté pan and fry the chicken, often turning it over to brown crust, for about 20 minutes. Infuse Calvados and set on fire. As soon as alcohol burns through, pour orange juice into the pan. While the chicken is roasting, peel the apples and onions. Apples cut into large slices, removing the core. Onions cut in half or into 4 parts. Put the apples and onions in the pan to the chicken, cover and cook on medium heat for 40 minutes, often shaking the saucepan. Put the chicken, apples and onions on a dish, pour the juice from the stew pan.
Put the folded rope under the legs, throw it over the back and pick up the horizontal line in front to get a check mark. Secure it with a knot and make the second horizontal strip above the first, fasten it on the back and her. Further intuitively: to throw a rope on the front side diagonally once, to fix, then the second - and again to fix. Cut the rope, the rest of the arbitrary tie legs.
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Fry buckwheat in a dry frying pan, then boil until cooked. Wash dried mushrooms, pour boiling water and leave for 15 minutes. Two onions clean and cut into half rings. Cut the fat from the goose finely chopped, fry in a pan. Add the onions and mushrooms, cook for 4 minutes. Remove from heat and allow to cool. Add buckwheat and cream, salt and pepper to taste, mix. Lay the stuffing inside the goose and tie it. Mix 1 tablespoon of wine, mustard and honey, coat the resulting marinade goose. Preheat oven to 200 ° C. Peel the remaining onion and chop it into rings, and the lemon into circles. Wash apples and cut into 6 pieces. In the form of a goose put onions, lemon, apples and sprigs of rosemary. Cover with a sheet of foil and put in the oven for 1.5 hours.
Periodically water the bird with eye-catching juice. Half an hour before readiness to remove the foil so that the goose would turn red.
The simplest technique. Miss the folded rope under the wings and make a loop on top of them. Then skip the ropes under one wing, grab the other into the loop. The last loop to clasp the legs of the bird, tie them. Wings, as usual, tuck.
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Boil rice until half cooked. Peel lemon slices and chop finely. Dry pitted dates, too, cut. Put rice, lemon, dates in a frying pan. Add chopped parsley, black and red pepper, salt. You can add almonds. Almonds should be finely ground. Mix and fry everything. Chicken wash and dry. Stuff the chicken with a previously made mixture and tie. In a small amount of vegetable oil dilute salt, red and black pepper. Brush the chicken with this mixture and send it to the oven, preheated to 180 ° C. After 15-20 minutes, pour it with dry white wine. Leave the chicken in the oven for another hour.
For all the technician, a rope five meters long will fit (naturally, you need one that can be put into the furnace). And yet: all three options on a person is much easier to perform.
Thanks to the project Stay Hungry for help in shooting.
PHOTOGRAPHER: Lena Tsibizova