[Sca-cooks] waiting...

[Lorenz Wieland]

Johnna Holloway wrote:
>  I don't advise ever deboning chickens and then stuffing that are going to
be grilled,
> however. We discovered that those
> tend to disintegrate and there's nothing to grab onto when turning
> thirty of them on the big propane grills.

Yuck.  Thanks for the advice.  This must have something to do with the
texture of the white meat in modern farm-raised chickens, as grilling (or
any other sort of high, dry heat method) works just great with boned or
semi-boned game birds like duck, quail, and pheasant.

-Lorenz