[Sca-cooks] Lookin for Farced type Chicken

[Pixel, Goddess and Queen]

Ok, the "Greek Chicken" that I'd mentioned isn't a deboned chicken, you
inflate the skin off it, mince up the chicken, mix it with other
goodies, and stuff it back into the skin. There's also a capon recipe
where you skin the bird, fill the skin with a fars made of pork and other
things, and then endore the now-naked capon as you roast it.

Margaret

On Thu, 5 Sep 2002, Cindy M. Renfrow wrote:

> 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
>