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To tie the legs and wings of poultry close to the body before roasting. If poultry is stuffed, the openings are closed with skewers that are tied or closed with string.
To remove the outer layer of skin from fruits using a grater or zester. (See Peel.)
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A small broiler/fryer that is less than 30 days old and weighs 1-1/2 to 2 pounds.
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