Poultry lacers; how to use
I'm making Marcella's chicken with two lemons tomorrow and even went out and bought something called "poultry lacers". They look like mini skewers, with a loop at one end. Tried looking on the web to get an idea of exactly how to use; most sites just say "lace it up like ice skates" but that didn't help much. Found the picture below which seems more helpful (I won't admit what I was going to do with the "lace them up like ice skates" advice before I saw this) but I'm still not clear on how to start. It looks like I stick them through side to side across the cavity. Then tie a string to one side of one needle then zigzag across to the next needle down, and so on, then come up the other side in the same manner? It looks like the loops aren't even really necessary for anything, other than grabbing on to. It will probably make more sense "in person" (or I guess "in bird") but any pointers before tomorrow would be appreciated. TIA.
Essentially, you put the metal sticks through in opposing directions, loop string through the ends and pull tight, so both sides come together and the loop ends almost touch.
*However, don't worry about doing this as any sort of exact science. You just need to close it up...it doesn't need to be pretty. So play around, and if you are having trouble, just get it closed, make it work. The results will be just as good, and you can work on being tidier next time.
Good luck, I'm sure you will be fine and it will be delicious.
I prefer a trussing needle. It's just a long stainless steel needle that you thread with twine. Then sew up the gap however you can. Neatness may count, but I don't worry about it.
Julia Child has a nice section on trussing in her first volume of Mastering the Art of French Cooking. Just looked it up, pp. 237. She uses the needle and string method. It really will make the chicken look nice and tidy after it's been roasted.