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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.
Allow about 1/4 to 1/3 pound of boneless chicken per serving.
Generally, 3/4 pound of…
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When recipes call for cubed cooked chicken, stop by the deli counter and have them cut a thick…
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