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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.
Fill vases with lemons and limes. For the candleholder, place a lemon slice in a small glass…
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For how-to text see HCA_2008, p.191.
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