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12-20-2010 @ 11:20AM
Actually Koshering poultry is not hard. Alton Brown did it to a duck on his last Christmas special. It means drawing out excess moisture, using salt. He butterflied the bird (that is, cut it flat to remove the big arse cavity, sorry Stuffing lovers), and then koshered it by putting salt on it to draw out the less desirable moisture. It creates a lovely bird, if not exactly Norman Rockwell-like. Here's a video link: http://www.youtube.com/watch?v=Xc62e2IItJE...For the Alliance. /bringing it back to a similar topic.
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