On May 21, 1:47*pm, KenK > wrote:
> Many moons ago we discussed making poultry dressing without stuffing a
> bird. Most agreed it was not as good that way. Someone suggested making it
> with chicken parts.
>
> Yesterday I tried it baked with chicken thighs. Ate it fresh-baked
> yesterday and will try it reheated this evening. I'll pass along the
> preparation info here if anyone is interested in trying it. Let me know.
> --
> "Where there's smoke there's toast!" Anon

When one used to buy chickens the neck would come with the chicken.
It included the skin. We used to carefully remove the skin in one
piece, stuff it, sew it up and bake in the oven. Excellent. One of
the few times when the good old days really were good.

http://www.richardfisher.com