Clearly this is a medieval festive food and only for the incredibly important diner. Essentially the bird was baked or even turned into a pie. Then the tail would be reattached – on occasion the whole skin with feathers would be saved and the cooked bird reinserted – it was a statement meal but records suggest it wasn’t always very edible ( Adamson – Food in Medieval Times). And quite frankly draping an uncooked skin over a baked meat sounds like an invitation to the worst kind of food poisoning.
If you’d care for more detail please see the following fifteenth century recipe:http://www.godecookery.com/pepys/pepys26.htm
Adamson, Melitta. (2004) Food in Medieval Times.