Skewering Poultry

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.