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Using a large knife or kitchen shears, carefully cut out and remove the backbone.
Resting the area near the tip of the knife on the cutting board for leverage, cut through the breastbone in a firm motion. Or use kitchen shears to carefully cut through the breastbone.
Rearrange the skin to neatly cover the chicken breast during cooking.
Roll each piece of dough into a 15-in. rope and taper the ends. Shape each rope into a circle…
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Scrub under cold running water with a stiff brush. Place on a tray and refrigerate for 30…
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