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Poor Cook: Fabulous food for next to nothing

By Susan Campbell and Caroline Conran

Published 1971

  • About
This method does not use skewers.
  • Lay the drawn bird on its back with its tail towards you and make the cuts shown in the diagram; tuck the front flap of skin at its neck over the neck hole and down over the back. Flip the pinions (the last joint of the wing) inwards and tuck them behind the shoulders.
  • Take about 3 feet of string and pass it under the bird’s shoulders, the loose ends being one in each hand on each side of the bird.
  • Pull the string up under the wings of the bird, over the shoulders, down the back of each wing, past the elbows, past the legs. Pull it up under the thigh joints and, without letting go, pull it all tight, and flip the bird over onto its front. Tie a knot in the middle of the back, and turn it over again.
  • The bird should now be looking much neater, plumped up with its legs drawn up to its wings. Bring the two ends of the string down the back and knot them over the parson’s nose. If you want to stuff the bird, do it now.
  • Bring the ends of the string from the knot on the parson’s nose and tie the drumsticks firmly together, below the breastbone.

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