Pages that link to "Item:Q436791"
Jump to navigation
Jump to search
The following pages link to Cooking procedure (Q436791):
Displayed 12 items.
- Insert your hand between the skin and carefully separate the meat from the skin without tearing it apart (Q436788) (← links)
- Peel after softening in hot water (Q436793) (← links)
- Pound in in mortar (Q436794) (← links)
- Soak in milk (Q436796) (← links)
- Mix to a smooth fluid farce (Q436798) (← links)
- Season and taste (Q436800) (← links)
- Melt (Q436805) (← links)
- Feed farce between skin and meat (Q436807) (← links)
- Stitch the chicken up to stop the stuffing from leaking (Q436808) (← links)
- Bake in oven (Q436811) (← links)
- Brush with butter from time to time (Q436812) (← links)
- Slaughter the chicken, pluck it, cut off the neck and feet, gut it (Q436813) (← links)