Is it better to stuff a chicken in the cavity or under the skin?!
If you do stuff the chicken - in the cavity and allow extra time for the chicken to cook, as you are adding to the overall weight of the chicken.
Answers: Neither - you are better off cooking the stuffing separately.
If you do stuff the chicken - in the cavity and allow extra time for the chicken to cook, as you are adding to the overall weight of the chicken.
In the cavity.
For dressing- In the cavity. Be sure and wash the chicken thouroughly inside and out to prevent any salomnella problems. You may place pieces of butter under the skin for added flavor though.
you can do either, but may I suggest you lift the skin with your fingers and place field mushrooms under the skin, this makes a wonderful flavour.
If you are thinking of a more usual stuffing, may I suggest that you deviate from the normal and use oysters, dill and rice with a little italian spice, this is also fab for turkey
**** luck
You shouldn't do either its illegal.
place the stuffing into the cavity. an ideal dressing for under the skin would be to get butter, some fresh fragrant herbs (rosemary, thyme, sage and coriander and a little garlic) and mix the finely chopped herbs into the butter. place this between the skin and the breast meat. Smear some of the mix on the top of the skin to make it crispy and flavoursome. For stuffing a good mix is use the same herbs as above, place into fine breadcrumbs and add some sausage meat. the proportions are to your own taste.
Neither. Fill your chicken with cut up vegetables like celery, onion, and leeks, and make the stuffing (dressing) in a separate dish.
Seasonings like butter and herbs go under the skin. Stuffing such as bread, appled, rice, giblets, go in the cavity. Do not stuff the cavity too full. To be safe, cook the stuffing by sauteing them before stuffing the bird. I like the Greek/Italian way of stuffing the chicken with one lemon pricked all over with a fork. The leom releases its flavor as the chicken cooks. A couple of bay leaves or some fresh herbs increase the exotic taste of the bird. Season the bird inside and out with salt and pepper.