[Sca-cooks] the undead chicken and eggs

[Sharon Palmer]

>Another technique I have seen in a variety of cookbooks is to remove
>the meat from the bird while keeping the skin intact, mince it into a
>meatloaf-like preparation, replace it on the skeleton, recover with
>the skin, and then cook.

Rumpolt has several types of poultry like this, and a piglet that you 
take the meat out and use it for something else, stuff the skin with 
various things and roast it.

Ranvaig