Skewering Poultry

Appears in

By Ken Hom

Published 1981

  • About

We use this technique of sealing the cavity of a chicken or duck to entrap internal marinades, secure stuffings, and keep air from escaping in preparations such as Peking Duck.

  1. Thread a poultry skewer through the skin flaps over the tail vent, rolling the skin in repeated S-curves.

  2. Insert the skewer through the tail.

  3. To make the closure airtight, tie a string around the skewered area, looping it several times.