chicken with popcorn

[inkspot]

Here is a chicken recipe that also includes the use of popcorn as a stuffing - imagine that.
When I found this recipe, I thought it was perfect for people like me, who just are not sure how to tell when poultry is thoroughly cooked, but not dried out. Give this a try.

BAKED STUFFED CHICKEN

6-7 lb. Chicken
1 cup melted butter
1 cup stuffing (Pepperidge Farm is good.)
1 cup uncooked popcorn
Salt/pepper to taste

Preheat oven to 350 degrees. Brush chicken well with melted butter, salt, and pepper. Fill cavity with stuffing and popcorn. Place in baking pan with the neck end toward the back of the oven.
Listen for the popping sounds. When the chicken's ass blows the oven door open and the chicken flies across the room, it's done.

And, you thought I couldn't cook.....

 

[the small soldier]

Here is a chicken recipe that also includes the use of popcorn as a stuffing - imagine that.
When I found this recipe, I thought it was perfect for people like me, who just are not sure how to tell when poultry is thoroughly cooked, but not dried out.

I have a better solution. ALWAYS brine your chicken over night. 1 cup salt and 1 cup sugar goes into a pot with the whole raw chicken. add whatever other flavors you like into the pot. next day preheat oven to 350. put the bird on in a roasting pan and cover with foil. cook for 1 hour and CHECK TEMP WITH A MEAT THERMOMETER. this is the key you want your bird to be between 160 and 180 degrees F. get much hotter than for too much longer and for too long a time your bird starts to dry out. The foil also helps keep the chicken moist. Check temp every twenty minutes after the first hour. When temp hits 150, take the foil off and let the chicken brown. after bird is browned to your desired level, check temp (should be at temp and ready to serve)


this works for ALL poultry and you'll get perfect meat everytime