SC - Deboning fowl

[Bonne]

LrdRas at aol.com wrote:
> 
> In a message dated 11/4/98 9:39:19 AM Eastern Standard Time,
> Deanna.Knott at GSC.GTE.Com writes:
> 
> << (He gets to help me skin all those d@#$
>  chickens if we do a feast!) >>
> 
> It is standard practise when skinning fowl for us in the purpose you describe
> to cut the joints of the wings between the body and wing base and legs
> between the thigh and upper leg jopint and leave the bone in those parts. Only
> removing the main body of the bird and thighs.

the lower part of the leg is left in?  Meanwhile the skin is stuffed with some
other stuff?  The original poster was stuffing the empty bird-skin with
sausage, are there any other recipes stuffing it with anything besides
sausage?  Deboning and re-stuffing a chicken in this manner is more or less "period"?


Bonne


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