1
Stuff the inner cavity of the bird and use a skewer to close, or sew up.
2
Where the fish is large, it will be better to sew the body together after stuffing, rather than to use a skewer.
3
Use a skewer to check that the duck is tender.
4
Use a skewer stick to mix the two flavors together.
5
Use a skewer or fork to remove and leave to set on the prepared baking sheet.
6
Use a skewer or any thin sharp object to get every bit of that knuckle meat out.
7
If it is a fowl, take out the tendons; remove them separately, using a skewer (see Figure 71).