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Boning a Whole Bird

Appears in
top 1000La Varenne Pratique
La Varenne Pratique

By Anne Willan

Published 1989

  • About

Choose a bird with the skin intact so that you can keep it whole for wrapping (duck is shown here). Birds may be partially boned, leaving the leg and wing bones in to give shape for stuffing, and to make carving easier. This is common practice for small birds and for presentations such as chaudfroid (see Sauces).

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