Sunday, September 07, 2008
Roast Chicken And Stuffing...Or Is It Dressing?
Today, I'm roasting about a 7lb. chicken (capon!) with stuffing, and dressing... What is the difference between the two? I was told once, if it's in the birds' cavity, it's stuffing. If it's outside the bird in a casserole dish or whatever, it's dressing! I'm doing both because I made up a lot of stuffing- and I want to see if one is superior to the other, in any way! The bird was seasoned with a a blend of spices that is called "Poultry spice"(how imaginative!) and sprayed with olive oil. The stuffing is dried bread cubes, chopped celery, chopped onion, and sage sausage, touched up with black pepper, garlic powder, butter and chix broth. The bird will go for almost 3 hrs., while the pan of dressing will be in (covered!) about 50 min. at 330F.. Well, I'd better make the gravy up soon, all to be posted after dinner, with photos..The dressing came out tasty, but less moisture than the stuffing.. blended them together for some really good eating! Right now, I am simmering carcass in chix broth to make a soup for later this week! Left over chicken will figure heavily in the content..