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Step 3Tuck wings
Use your thumbs to tuck the wings in as you bring the string around towards the legs. Keep the string tight to force the wings firmly against the body. The string should roughly follow the contours of the chicken breast.
You can do all sorts of fancy wing-tuck procedures, but I don't bother - the goal is to get these delicate bits attached to the body of the chicken so they aren't burned before the rest of the chicken cooks. Do as you prefer. Just create one large thermal mass and you're set.
You can do all sorts of fancy wing-tuck procedures, but I don't bother - the goal is to get these delicate bits attached to the body of the chicken so they aren't burned before the rest of the chicken cooks. Do as you prefer. Just create one large thermal mass and you're set.
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