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Stuffing and tying a deboned chicken

by Tom Hill, Head Butcher at Turner & George

Once you have mastered the process of deboning a chicken, you can either cooked it as it is or you can stuff , roll and tie it ready for the oven. It's a great way of introducing flavour and it's really easy to carve, plus it looks great at the table.


If you want to learn how to use a slip knot, like I do, watch this video . Slip knots work best when tying meat as you can tighten them with one hand.



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Richard H. Turner is an acclaimed restaurateur with an unwavering passion for food. James George is a man who knows and loves his trade – he’s a keen advocate of traditional cutting methods and butchery. Together, they formed Turner & George to bring back to the high street the same quality and consistency of meat found in Richard’s kitchens.
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