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A wide variety of chicken is now available, both fresh and frozen. The skin should be unblemished and moist, and the breast meat should be plump. Free-range chickens are more expensive, but have a superior flavour and texture. They can usually be identified by a generous layer of fat under the skin.


The skin of the chicken should be light coloured and moist


breast meat should be plump and on a young bird, the point of the ' breastbone mil be flexible

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