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HOW TO TRUSS CHICKEN

Category:    Chicken
Yield: 6 servings
 
           Text Only                      
 
  Prepare chicken for roasting.  Draw skin of neck smoothly over back. Fold
  wing tips under.  Press wings and legs against body. Thread a large needle
  with white twine.  Use double.  Press needle through one wing at middle
  joint, through end of neck skin, and through second wing at middle joint.
  Pull cord firmly under breast and up across legs and thighs. Draw the legs
  close together, covering the opening made for drawing the fowl. Cross the
  string over the legs and tie them to the tail.  Skewers may be used to hold
  wings and legs against body.  If desired, the wings may be folded tightly
  in position over the folded neck skin and the legs slipped through the vent
  opening.
  
  The Household Searchlight
 

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