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Ask your butcher to remove the chine, feather bones, and any excess fat from the crown roast. You can have the butcher grind the trimmings to reserve for another use.

Source: Martha Stewart Living, January 2001



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How would you rate this recipe?
  • LT50
    4 JAN, 2011
    Oh, this recipe is terrific! My 4 teenage sons were completely satisfied with the crown roast---they really liked the gravy. I loved the apricots, prunes and apples in the dressing. My husband commented that it was an excellent presentation. I had planned to make this for New Year''s Day; instead, I made it for dinner on first day back to school! Thank you!
  • MS12157780
    2 DEC, 2010
    I wish I had enough money to make this for a dinner party.

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