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Old 11-23-2009, 06:55 PM   #197
kindlekitten
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Quote:
Originally Posted by Ea View Post
Thank you! Greasy was my impression, too. IMO stuffing would primarily be for flavour. This time I just followed the recipe, having no experience.

How can you make stuffing outside? By its definition stuffing is stuffed into the bird as a part of the preparation, isn't it?

I have this French recipe with a chicken stuffed with garlic cloves and then braised. Sounds absolutely wonderful - there's nothing like baked garlic and this way sounds divine. This is a stuffing I could agree with and am going to try next.
stuffing like that is great inside the bird and does wonder for the flavor of the meat!

did you cook your stuffing at all before you stuffed it? usually our stuffing is completely cooked and coated with some form of broth and butter or oil so that there is no ability to absord the grease from the bird. for health reasons it is recommended to not stuff a bird, with bread stuffing, and cook it anymore
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