Chef Bradley Borchardt warns against roasting whole chickens with stuffing due to risks of uneven cooking and foodborne bacteria, suggesting preparing stuffing separately instead.
Stuffing a chicken might seem efficient, but its small cavity can lead to raw stuffing. Safer to prepare stuffing in a casserole dish, ensuring even cooking.
Chicken needs to reach an internal temperature of 165 degrees Fahrenheit, which takes about an hour, but stuffing might require more time for safe cooking.
While stuffing turkeys is common, they have larger cavities allowing for better heat flow, making even cooking more achievable compared to chickens.
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