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Food Info - Poultry: Preparing Chickens for Roasting

Source of Recipe

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Remove giblets. Place hearts, necks and gizzards in roasting pan and reserve livers for another use. With a sharp knife, remove excess fat. Dry insides with a paper towel. With your fingers, loosen skin over breasts and thighs to make pockets, being careful not to tear the skin. Spread herb, or spice mixture inside the pockets. Tuck wing tips under back. Tie legs together with kitchen twine. Roast as directed in recipe.