Serves: 5
Place the bird breast-side up. Take a length of clean white string slip it around the back, then under and around the wings. Cross the ends of the string at the tip of the breastbone and pull them taut to hold the wings down. Then loop one end around each leg and tie securely.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This _Poultry: To truss recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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