Appears in Cook's Illustrated March/April 2005, America's Test Kitchen TV
Could kitchen shears and some aluminum foil origami eliminate overcooked meat, stingy amounts of undercooked stuffing, and the need for trussing?
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...