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1. Braising a fowl ... in a covered roaster ... in a casserole (id:1759440)

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2. Broiling a young bird .. : 1. split broilers down the back, or quarter ... -- 2. ... place skin side down on a rack, and broil at moderate heat-- 3. Turn, baste frequently with melted fat ... -- 4. ... and serve hot off the grid (id:1759435)

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3. Cooking poultry : broil .. fry ... roast--young tender birds : chickens--broilers, fryers, roasters -- ducklings -- young turkeys, geese, guineas, squabs -- braise ... steam ... stew -- older birds .. (id:1759434)

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4. Roasting young duck .. (id:1759439)

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5. Roasting young turkey ... 10 to 14 pounds (id:1759438)

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6. Stewing a fowl ...... the start for many a good dish (id:1759441)

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7. Stuffing and trussing .. (id:1759437)

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8. To fry chicken ... in shallow fat -- in deep fat (id:1759436)