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To cook meat or vegetables with a dry heat as in cooking in an oven without the addition of liquid. Also refers to large cuts of meat that are intended to be roasted.
A small broiler/fryer that is less than 30 days old and weighs 1-1/2 to 2 pounds.
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Made from simmering meats, poultry, fish or vegetables, broths have less body than stocks.…
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