Couscous Stuffing with Fennel, Dried Apricots, and Cashews
Appears in Cook's Illustrated March/April 2005, America's Test Kitchen TV
WHY THIS RECIPE WORKS
We ensured moist, savory meat for our roast stuffed chicken recipe by brining the bird before we stuffed and roasted it. Our most radical idea, however, was to make an aluminum foil bowl, mound the stuffing into it, and place the chicken—af...