[Sca-cooks] Lookin for Farced type Chicken

[Laura C. Minnick]

At 10:35 AM 9/6/02 -0500, you wrote:
>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.

Reminds me of 'Eat Drink Man Woman', when the guy blows up the duck like a
balloon, and then ladles hot liquid over it. My then-boyfriend got lots of
milage out of joking about 'blowing a Duck'...

'Lainie
Oregon Duck and proud of it (most of the time)
___________________________________________________________________________
"If you take cranberries and stew them like applesauce it tastes much more
like prunes than rhubarb does." Groucho Marx, _Animal Crackers_