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Chickens Farced
- Difficulty
Medium
By Peter Brears
Published 2008
Ingredients
1 3 1
Method
Insert the fingers at both ends to separate the skin from the flesh. Originally this was done by blowing into a cut in the neck, to inflate the skin.
Mix the remaining ingredients to form a smooth paste, and insert this evenly between the skin and the flesh, then truss for roasting (see below and
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