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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.
Remove meat and bones from stock. Line a colander with a double thickness of cheesecloth and…
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The butt half of a ham is very meaty, but can sometimes be a challenge to care since part of the…
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