Stuffed Roast Butterflied Chicken

Name: Stuffed Roast Butterflied Chicken
Yield: Serves 4
Ingredients: 1/2 cup, table salt; 1 , whole chicken (5 to 6 pounds), trimmed of excess fat, giblets discarded; 1 teaspoon, vegetable oil or olive oil; , Ground black pepper; 1 , recipe stuffing

2 comments

Appears in Cook's Illustrated March/April 2005, America's Test Kitchen TV

Main Courses

Chicken

Roasts

Could kitchen shears and some aluminum foil origami eliminate overcooked meat, stingy amounts of undercooked stuffing, and the need for trussing?

SERVES4

TIME1½ hours, plus 1 hour brining

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...

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