[Sca-cooks] Mughal Feast Food

[Johnna Holloway]

I've done it. You turn the fowl literally  inside out, remove the bones and then stuff it. It takes time and a really sharp boning or even a paring knife. The tricky part is not breaking the skin. It makes a great subtlety as you then can slice it for a head table straight through and down. Very fancy. No bones. The Good Cook volume on Poultry had illustrations on how to do it, so I did it for a kingdom cookery contest back in 1979. Won first and second that year. 
Lots of instructions on the Internet now. Try a search under deboning chicken without breaking skin. 

Johnnae

Sent from my iPad

> On Sep 20, 2016, at 9:01 AM, Nazirah Garrison <nazirah.garrison at gmail.com> wrote:
> Jim,  Not this time!  I'm not entirely sure how one would even *do* that! :)
> 
>> On Mon, Sep 19, 2016 at 12:09 PM, <JIMCHEVAL at aol.com> wrote:
>> Will you be trying this?
>> " They take all the bones out of a fowl  through the neck, the fowl
>> remaining whole"  Jim  Chevallier