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Ducklings and geese have more fat than other poultry. To remove the fat, prick the skin with a sharp tined fork before roasting to allow the fat to drain.
With a baster, remove and discard fat from the bottom of the roaster as it accumulates during the roasting time.
Because the drippings are very rich with fat, gravy is not usually prepared from roasted duck or goose.
When checking chicken breasts for doneness, use an instant-read thermometer. Breasts should…
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To freeze leftover cooked poultry, slice or cube the meat. Freeze in serving- or recipe-size…
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