SC - blowing up a chicken

[Thomas Gloning]

Adamantius,

you said that blowing up a chicken was one of the "Great Medieval
Poultry preparation technique[s]".

There is a passage in the German "Rheinfränkisches Kochbuch" (a. 1445)
about a goose: "so lufft sie als ein hune" (290v,2). Now, the German
_lüften_ can mean both something like 'to put off' (e.g. den Hut lüften)
and 'to put air onto or into(?) something'. Commenting on this somewhat
obscure passage I was wondering if _lüften_ was meant to render the
French _enfler_ or _souffler_ 'blow up, blow air into something' in
recipes like Taillevent (ed. Scully Nr. 66, Nr. 72, Nr. 213 and 214).

Could you please expand a bit on 'blowing up a chicken' and could you
please mention further recipes where this technique is used or further
references where this technique is dealt with.

Thanks,
Thomas

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