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Old 07-10-2007, 04:52 PM   #11
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Cheese
Shrimp
Spices
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Old 07-10-2007, 05:00 PM   #12
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Are you talking about stuffing a whole chicken, or pieces? I would think cheese in a mixture inside the bird would end up a gloppy mess.

I don't stuff the whole bird. I cook the dressing in a casserole and serve alongside. Same for turkey. The meat cooks more evenly and quickly without the starch inside.
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Old 07-10-2007, 05:02 PM   #13
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If you are talking about a whole bird, I often just put a lemon or orange, cut in half, in the cavity to help flavour the meat. You can also put flavoured butter under the breat skin.
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Old 07-10-2007, 05:41 PM   #14
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Quote:
Originally Posted by ChefJune
Are you talking about stuffing a whole chicken, or pieces? I would think cheese in a mixture inside the bird would end up a gloppy mess.

I don't stuff the whole bird. I cook the dressing in a casserole and serve alongside. Same for turkey. The meat cooks more evenly and quickly without the starch inside.
Sorry, This is for stuffed chicken breast. flatten breast, place in stuffing mixture, fold over and either grill or bake. I'll tell you it makes a very simple recipe but the flavor is yummy!!!!!!
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Old 07-10-2007, 07:02 PM   #15
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Chicken & Dressing for ONE

Using a microwave omelet maker, place one tbsp of ranch dressing in the bottom on one side. Add 1/4 cup of box herb stuffing mix. Cover with one boneless chicken breast (thawed & trim to fit) and add a tbsp of ranch dressing on top. Close the container and microwave about 8 minutes on medium power (550-600).
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Old 07-10-2007, 07:10 PM   #16
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Quote:
Originally Posted by Renee Attili
Sorry, This is for stuffed chicken breast. flatten breast, place in stuffing mixture, fold over and either grill or bake. I'll tell you it makes a very simple recipe but the flavor is yummy!!!!!!
I think Chef June's post was directed towards Baking Fool. He/she did not specify in the original post as to whether or not this was a whole chicken or a roulade. Clarification is always good. It saves a lot of time and wasted energy. The problem with the original stuffing (wild rice and onions) is that it could be used to stuff both types of chicken. If the sutffing was say, sun dried tomatoes and pesto, it would be safe to assume that it was a roulade rather than the whole bird.
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Old 07-10-2007, 07:34 PM   #17
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Quote:
Originally Posted by ironchef
I think Chef June's post was directed towards Baking Fool. He/she did not specify in the original post as to whether or not this was a whole chicken or a roulade. Clarification is always good. It saves a lot of time and wasted energy. The problem with the original stuffing (wild rice and onions) is that it could be used to stuff both types of chicken. If the sutffing was say, sun dried tomatoes and pesto, it would be safe to assume that it was a roulade rather than the whole bird.
i meant a whole chicken
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Old 07-11-2007, 09:26 AM   #18
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oops, sorry bakingfool. the goat cheese i suggested is for a breast, as i'm sure you knew.
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Old 07-11-2007, 10:53 AM   #19
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Originally Posted by baking fool
Tonite I roasted a chicken stuffed with a mixture of wild rice & diced onions & it came out excellent. What are some other things I can do?
Hi bf. I took your post to mean stuffing a whole chicken... so, another way to go, other than stuffing the chicken with lemon and herbs, is stuffing the chicken with an orange or lemon &/or lime, and herbs of choice. I usually, not always, prepare a bread/rice stuffing on the side. One of my faves is clam or oyster dressing/stuffing. Another bread-like variation to the amaretto and apricot stuffing recipe I posted, can be adding any fruit of choice, i.e. cranberries, dried apples, raisins, cherries, dates, etc. & chopped walnuts or toasted pine nuts - & place some herbs under the skin of the chicken while it cooks/roasts.
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