[Sca-cooks] Lookin for Farced type Chicken

[Cindy M. Renfrow]

Hi. There are 2 farced chicken recipes in Le Menagier & IIRC another in 2
15th C. Cookery Books. These call for the chicken or the necks to be
de-fleshed & filled with other meats.

HTH,

Cindy

>I was wondering if there are any farced chicken recepits that involve
>deboning the chicken before you stuff them so that you can slice the chicken
>and have a pretty looking slice of chicken with the stuffing in the middle.
>
>If not, are there any period recepits that might be modified as an "artistic
>choice"? This is for something that taste and presentation are more
>important than period-ness.(Gack! Did I actually just say that? Double
>Gack!)
>
>Glad Tidings,
>Serena da Riva