Tying the legs and wings of poultry against the body to make a compact unit for cooking is called

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asked Feb 9, 2018 124k views

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Akira Fukushima · Answer 1 · 2018-02-15T22:42:55+0000

Tying the legs and wings of poultry against the body to make a compact unit for cooking is called trussing.

The purpose of this is even cooking an a more attractive appearance.

Tying the legs and wings of poultry against the body to make a compact unit for cooking is called

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