America's Test Kitchen (2001) : 7x4

We wanted a streamlined version of roast chicken with plenty of stuffing to go around—and to solve the problem of cooking the stuffing to a safe temperature without drying out the delicate breast meat of the chicken. The idea of roast chicken and stuffing is very appealing—moist, well-seasoned meat and plenty of flavorful stuffing to satisfy everyone at the table. But in reality, a chicken, even one upwards of 5 pounds (serving 4 to 6 people), doesn’t contain a cavity large enough to accommodate the amount of stuffing you’d need to serve everyone at the table. Sure, you can bake the stuffing separately in a baking dish, but you miss out on all the flavorful juices imparted from the chicken. Our aim, therefore, would be to develop a recipe for roast chicken and stuffing where we could somehow still mimic the flavorful benefits of cooking the stuffing inside the bird. A quick sauté of spinach, especially one with garlic and lemon, goes well alongside roast chicken (in addition to many other dishes). But this simple approach can often go wrong—overcooked spinach, burnt garlic, too much oil—the list goes on. We would focus on avoiding these pitfalls to turn out a tasty side dish you can rely on again and again. Recipes: Stuffed Roast Butterflied Chicken Mushroom-Leek Bread Stuffing with Herbs Currant-Pecan Bread Stuffing with Shallots and Herbs Couscous Stuffing with Fennel, Dried Apricots, and Cashews Sauteed Garlic-Lemon Spinach Equipment Center: Kitchen Shears—Update