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No-mess butter pats

Fine Cooking Issue 88
Featured in our 2017 Christmas Guide

It can often be messy to rub butter under the skin of a chicken or turkey. I’ve discovered a neater way, by slicing butter with an egg slicer, then separating the slices and putting them in a plastic bag in the freezer. The frozen pats are much easier to stuff under poultry skin.

K.L. Wyrill, San Diego, CA

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