Chicken: how to prepare

Recipe from: 11/1/1998 12:00:00 AM
Ingredients 1
Servings 1


Serving Change
  • 1
    whole chicken


A small to medium chicken (up to 2 kg) can be held together for roasting by following the steps below. Large chickens and turkey cook better if tied with string. Especially if there is stuffing in the neck end. If there are giblets inside the chicken, remove them before preparing the bird. 1. With your fingers, pull off the excess white fat on both sides of the opening at the tail end of the bird. 2. Wipe the cavity with kitchen paper, then use a fresh piece to wipe the skin. The skin crisps better if dry. 3. Turn the bird breast-side down and pull the neck skin over the neck cavity. If you like, cut of the excess skin with scissors to neaten it. 4. Twist the wings round so the tips come up and over the skin to secure it. Turn the bird breast-side up and tie the legs together with string.

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