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Tuck wings under chicken. Loosely stuff chicken with stuffing, allowing about 3/4 cup per pound of poultry. To ensure even cooking, do not overstuff the bird.
Tie the drumsticks together and season the bird as directed in the recipe. Place on a rack in a shallow roasting pan.
Insert a small boning or paring knife between the ribs and breast meat. Pressing knife along…
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Twist off claws. Pull off small pincer and discard. Use a nutcracker, lobster cracker or crab…
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