you don't need to stuff a chicken... well at least not for eating purposes..
That recipe sounds good, but a lot of work...
I have a roasting rack... that the bird sits on (out of the grease)- and i cook the bird 75 percent of the way breast side down (til about 150 degrees)... then the last bit of time, breast side up so that the skin browns...
I will usually stuff the bird with some lemon halves... and a ton of peeled garlic.. with just salt and pepper on the bird... occassionally you can throw some white wine as a basting liquid on it...
Crucial tip- let it sit for at least 15 - 20 minutes covered in foil before carving it- it will allow the juices to redistribute inside of it.. .(same holds true for cooking steaks)
To check to see if it's done... get an instant read thermometer and stick it in the meatiest part of the breast taking care to not hit the bone.. and the temp shoudl be 170... take it out at this point, and it will continue to cook while it rests...
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