What’s Cooking: Stuffed roast chicken
trussed (wings and legs tied together) or the legs tied together. My mom used to stitch the opening to secure the stuffing. All of this is not necessary, you can simply place a piece of foil over the cavity with the stuffing to prevent it from drying out. Fifteen to 20 minutes before the roast is done, the foil is removed so that the stuffing develops a crust.
Side note - most recipes for stuffing will yield more than you need to stuff the bird, put the leftovers in a buttered dish and bake alongside the roast until it reaches 165 degrees F.
Cooking
An unstuffed chicken cooks in less time than a stuffed chicken and the cooking time will also vary depending on the size (weight) of the chicken. Therefore, factor this in to the preparing and cooking of your meal. To test the doneness of the chicken, use the same method you would as with the unstuffed chicken - pierce the thickest part of the thigh and if the juices run clear, the chicken is done cooking. Check the doneness of the stuffing by inserting a meat or cooking thermometer into the centre of the stuffing; if the thermometer registers a minimum 165 degrees F, the stuffing is done.
When you test, if the chicken is done cooking but the stuffing is not, let the roast continue to cook until the stuffing registers the right temperature. You can loosely cover the chicken with foil to prevent it drying out while the stuffing finishes cooking.
When the stuffed chicken is finished cooking, remove it from oven and let it rest for 20 minutes. Not only does this allow for the juices of the chicken to redistribute making the meat moist and tender but it also allows for the stuffing to cook more and stay hot. Remove the stuffing completely from the chicken, then carve and serve. Do not store left over stuffing in the cavity of the chicken.
Tools and equipment
Here are a few things that will help with cooking a stuffed roast chicken (or turkey)
● Roasting pan with a rack - this ensures even circulation of the heat around the bird. However, if you do not have a rack, place the chicken on a bed of coarsely chopped vegetables, onions or herbs.
● Kitchen string or large needle and coarse thread to truss or sew the cavity to secure the stuffing. Alternately, simply put a piece of foil in front of the stuffed cavity.
● Meat or cooking thermometer - this for me is more important than anything else in this section. A trusted thermometer will tell you if the stuffing is fully cooked. If the stuffing is undercooked, it could contaminate the cooked meat.
Have more questions? Inbox me: cynthia@tasteslikehome.org
Cynthia cynthia@tasteslikehome.org www.tasteslikehome.org