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Preparing Whole Birds

Appears in
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
All birds, both domestic - chickens, ducks and geese - and game birds such as partridges or grouse, need careful preparation, not least because keeping the bird’s shape during cooking makes carving easier. Before trussing, clean away feathers and down, rinse inside and out, and dry with paper towels.

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