Spread the boned chicken on a board, the skin side down; turn the flesh of the legs and wings right side out, and stuff them with forcemeat into shape. Equalize the meat as well as possible, placing the mignon fillets, or little strips of white meat next the bone, over the dark meat, etc.; dredge with salt and pepper. Make a roll of the stuffing or forcemeat, and lay it in the chicken. Draw the skin up, and sew it together securely. Turn it over, place the legs and wings into the position of a trussed fowl, press the body into natural shape, and tie it securely; or it may be pressed into the form of a duck or rabbit. Cover with slices of salt pork, and roast in oven, allowing twenty minutes to the pound; baste frequently. Remove the pork the last fifteen minutes, dredge with flour, and let it brown. Serve with a giblet or tomato sauce.