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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.
Whole roasted chicken will be juicier if you let it stand for about 10 minutes before carving.…
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ANY DRESSING can be used to stuff a turkey. For food safety reasons, review these pointers…
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