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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.
Made from simmering meats, poultry, fish or vegetables, broths have less body than stocks.…
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To cook meat, fish, eggs or fruits in simmering liquid. The liquid can be flavored with salt,…
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