File:Untrussed and trussed chicken.jpg
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Summary
| Description | Example of an untrussed (left) and trussed (right) chicken for roasting. Note: chicken was trussed with a trussing needle, and 2 pieces of string, as described (Method 2) on page 221–222 of Jacques Pepin's book La Technique (ISBN 067179020X). |
| Source | Own work |
| Author | Ll1324 |
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I, the copyright holder of this work, hereby publish it under the following license:
 
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
|---|---|---|---|---|---|
| current | 18:44, 6 February 2017 | | 4,994 × 2,795 (4.15 MB) | Ll1324 | {{Information |Description=Example of an untrussed (left) and trussed (right) chicken for roasting. |Source={{own}} |Date= |Author= Ll1324 |Permission= |other_versions= }} Category:Chicken cooking |
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