Stuffed Roast Butterflied Chicken
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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?
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WHY THIS RECIPE WORKS
Stuffed roast chicken can be a conundrum—it’s either a perfectly cooked bird filled with lukewarm stuffing (risking salmonella) or safe-to-eat stuffing packed in parched poultry. And given the small cavity of a roasting chicken, there’s oft...
