KitchenMagician's Recipe

CHICKEN - ROAST - BUTTERFLIED AND STUFFED

Category: Poultry

Makes 4 servings.

1/2 c. salt
1 5 lb. roasting chicken
1 tsp. vegetable oil
ground black pepper
1 recipe stuffing of choice.

In a large container, dissolve salt in 2 quarts cold water.
Immerse chicken and refrigerate until fully season, about 1 hour.
Preheat oven to 450F.
Remove chicken from brine and rinse under cold running water; pat dry with paper towel.
Butterfly chicken, flatten breastbone and tuck wings under back.
Rub skin with vegetable oil and sprinkle generously with pepper. Set aside.
Layer two 12-inch square pieces of aluminum foil in the bottom of a large roasting pan.
Fold up the edges of foil to form a bowl 6 x 8 inches; spray bowl with cooking spray.
Gently mound and pack stuffing into foil bowl and position chicken over stuffing.
Chicken should extend past edges of bowl so that most of the fat renders into the roasting pan, not into the bowl.\Roast chicken at 450F for 30 minutes, or until just beginning to brown.
Rotate pan and continue roasting at 450F for an additional 35 minutes, or until skin is crisped and deep golden brown.
Using tongs, transfer chicken to cutting board; let rest 10 minutes.
While chicken rests, transfer stuffing from foil to serving bowl, fluffing with spoon; cover to keep warm.
Carve chicken and serve with stuffing.