Stuffing can be made from many different ingredients, such as simple herbs, vegetables and fruit, but can also be made from more complex bread based or grain based (grains, such as rice, barley and kasha that are cooked until tender) recipes. Simple ingredients, such as onions, garlic, lemon, herbs, and spices, can be inserted into the cavity of the chicken or under the skin to add flavor to the meat. Bread or grain based stuffing may include sausage, chopped or ground giblet pieces, vegetables, herbs, and spices. It is common to use eggs for binding and stock or broth to moisten the stuffing.
Before inserting the stuffing, wash the chicken inside and out and then pat dry with a paper towel. Be sure any stuffing that has been cooked, or ingredient that is cooked, is cooled completely before inserting into the cavity of the chicken. The chicken should not be stuffed until just before it is to be cooked, so that the risk of bacterial growth is reduced. Insert the stuffing through the neck, into the body cavities, but be sure that you do not overstuff because the stuffing will expand during cooking due to the absorption of the juices from the chicken.
When cooking the stuffed chicken, the internal temperature of the stuffing should reach 165°F. Cooking the stuffing to this temperature can result in the meat becoming overcooked. Many cooks prefer to cook the stuffing separately from the chicken. The stuffing is placed in a buttered baking dish and cooked during the last 45 minutes to an hour of the roasting time. Stuffing that is cooked outside of the chicken as a separate dish is referred to as "dressing."
The following guidelines should be followed in regard to stuffing:
Thoroughly rinse the chicken inside and outside before stuffing. Be sure the stuffing is completely cooled before inserting into the cavity of the chicken. Do not overstuff, the stuffing will expand during cooking. Stuffing should reach an internal temperature of 165°F. Once the chicken and stuffing are done, remove the stuffing immediately. Always thoroughly sanitize any utensils and areas exposed to the raw chicken or juices. Note: NEVER stuff the chicken in advance. Stuffing it in advance will increase the risk of bacteria growth. Stuffing can be made in advance and refrigerated separately from the chicken, inserting into the chicken just before cooking.
Chicken pieces can also be stuffed with ingredients such as herbs, spices, onions, garlic, vegetables, fruit, mushrooms, and cheese. The stuffing can be added in several manners, such as under the skin, in a pocket cut in the meat, or rolled up inside a flattened boneless piece. When stuffing the chicken pieces, the same guidelines for proper handling and safety precautions for stuffing a whole chicken should be followed.
Generally easier to cook the stuffing separately, as a stuffed bird takes longer to cook, and you have all the risks of bacteria as mentioned. It may not be necessary with chicken as it's more moist, but with turkey my mum rubs butter between the skin and the breast meat as it stops it drying out, so if you wanted to add flavour you could mix herbs in with the butter before you do that (sage will give you authentic Paxo flavour :-) ) Alternatively put strips of bacon over the breast area to protect it.
Perfect - chicken - to retain moistness lost during the cooking process.
Yeah cook the stuffing separately
1) definatley put an apple in the cavity! 2) too herb it up if you like finley chop some fresh rosemary and carfully separate the breast skin at the top. Mix the chopped rosemary with some softened butter and spoon it under the breast skin - massage the breasts oooh er to distribute the rosemary/butter paste under the skin 3) slash the thighs and put a couple of rosemary twigs in the slits 4) yeah cover the breast with bacon strips and if u want to stop this from burning cover in tinfoil. You can also put bacon in the cavity along with the apple and rosemary as well.
"Best way to stuff a chicken"....O dear, you not back into that scene again. Thought you had got that kind of thing out of your systsem. I suppose this time of year must be difficult for you?
Comments
Stuffing can be made from many different ingredients, such as simple herbs, vegetables and fruit, but can also be made from more complex bread based or grain based (grains, such as rice, barley and kasha that are cooked until tender) recipes. Simple ingredients, such as onions, garlic, lemon, herbs, and spices, can be inserted into the cavity of the chicken or under the skin to add flavor to the meat. Bread or grain based stuffing may include sausage, chopped or ground giblet pieces, vegetables, herbs, and spices. It is common to use eggs for binding and stock or broth to moisten the stuffing.
Before inserting the stuffing, wash the chicken inside and out and then pat dry with a paper towel. Be sure any stuffing that has been cooked, or ingredient that is cooked, is cooled completely before inserting into the cavity of the chicken. The chicken should not be stuffed until just before it is to be cooked, so that the risk of bacterial growth is reduced. Insert the stuffing through the neck, into the body cavities, but be sure that you do not overstuff because the stuffing will expand during cooking due to the absorption of the juices from the chicken.
When cooking the stuffed chicken, the internal temperature of the stuffing should reach 165°F. Cooking the stuffing to this temperature can result in the meat becoming overcooked. Many cooks prefer to cook the stuffing separately from the chicken. The stuffing is placed in a buttered baking dish and cooked during the last 45 minutes to an hour of the roasting time. Stuffing that is cooked outside of the chicken as a separate dish is referred to as "dressing."
The following guidelines should be followed in regard to stuffing:
Thoroughly rinse the chicken inside and outside before stuffing.
Be sure the stuffing is completely cooled before inserting into the cavity of the chicken.
Do not overstuff, the stuffing will expand during cooking.
Stuffing should reach an internal temperature of 165°F.
Once the chicken and stuffing are done, remove the stuffing immediately.
Always thoroughly sanitize any utensils and areas exposed to the raw chicken or juices.
Note: NEVER stuff the chicken in advance. Stuffing it in advance will increase the risk of bacteria growth. Stuffing can be made in advance and refrigerated separately from the chicken, inserting into the chicken just before cooking.
Chicken pieces can also be stuffed with ingredients such as herbs, spices, onions, garlic, vegetables, fruit, mushrooms, and cheese. The stuffing can be added in several manners, such as under the skin, in a pocket cut in the meat, or rolled up inside a flattened boneless piece. When stuffing the chicken pieces, the same guidelines for proper handling and safety precautions for stuffing a whole chicken should be followed.
Yeah cook the stuffing separately
1) definatley put an apple in the cavity!
2) too herb it up if you like finley chop some fresh rosemary and carfully separate the breast skin at the top. Mix the chopped rosemary with some softened butter and spoon it under the breast skin - massage the breasts oooh er to distribute the rosemary/butter paste under the skin
3) slash the thighs and put a couple of rosemary twigs in the slits
4) yeah cover the breast with bacon strips and if u want to stop this from burning cover in tinfoil. You can also put bacon in the cavity along with the apple and rosemary as well.
The apple is a must - 100% :o)
Merry Christmas and ho ho ho!
im not quite so hungry anymore
put him in a charlton shirt and run at him with the ball at your feet...