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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.
To give an icy feel to our Fire-and-Ice buffet table (without adding a blast of cold!), we used…
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Cut brownie sheet in half widthwise.
Cut open the quart-sized carton of softened ice…
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