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MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: How To Roast a Chicken
      Yield: 1 Servings
  Remove any bits from inside dressed bird. Singe
  and remove pinfeathers. Wash under faucet. Dry
  inside and out. Stuff with a light hand with
  dressing of your choice. Turn wings across back,
  sew through wings and body with poultry needle and
  fine twine. Tie firmly, leaving long ends. Press
  thighs close to body and sew through; wrap twine
  around lower part of body and tie. Sew through
  ends of legs and tie close together. Sew once or
  twice through body opening if ragged. Rub with
  soft butter. Season well with salt and pepper. Mix
  about 1/2 cup butter and 1/2 cup water in a pan
  and keep hot for basting. Put bird on a rack in
  roasting pan. Sear in a hot oven till browned,
  then reduce heat to moderate and bake until done,
  basting often. Make gravy from pan drippings.

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Content 1998
Last Modified Sunday, 30-Jul-2006 13:20:34 EDT