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Message
1
Posted on 9/13/16 at 10:50 pm to KosmoCramer
Thanks for the tip Cosmo but I know how long/temp to cook the chicken. I am not sure on the dressing. Don't know if it is cooked then stuffed in the bird or stuffed in the bird raw. I don't think a meat thermometer would work for dressing, plus I have no idea what the done temp would be. I know once the rice is cooked but can't taste it when it is stuffed in the bird.
Posted on 9/13/16 at 11:06 pm to lovelsu
Deboned chicken is stuffed raw then cooked most times.
I saw you mention broccoli, cheese, etc. things that don't need to be brought up to temp to be eaten, the only concern would be the bird and the juices.
The reason I brought up a meat thermometer is because the bird has no bones it a cavity now, but it's stuffed so cooking times vary. The only way to really tell if a bird is done is with a meat thermometer. It prevents overcooking and undercooking. I never do a bird, roast, etc. without one. I don't think it makes me less of a cook/man.
I saw you mention broccoli, cheese, etc. things that don't need to be brought up to temp to be eaten, the only concern would be the bird and the juices.
The reason I brought up a meat thermometer is because the bird has no bones it a cavity now, but it's stuffed so cooking times vary. The only way to really tell if a bird is done is with a meat thermometer. It prevents overcooking and undercooking. I never do a bird, roast, etc. without one. I don't think it makes me less of a cook/man.
Posted on 9/14/16 at 8:28 am to lovelsu
I guess I am wording my question poorly and not making my question clear. So, just gonna keep on buying them from Hebert's! I doubt I could do better than they do anyway.
Thanks for the advice.
Thanks for the advice.
Posted on 9/14/16 at 9:19 am to lovelsu
Cook the rice first then mix in whatever you like then stuff the chicken.
If you want an easy one buy a good boudin and use it for stuffing. I do this once in awhile as well as using it for stuffed bell peppers.
If you want an easy one buy a good boudin and use it for stuffing. I do this once in awhile as well as using it for stuffed bell peppers.
Posted on 9/14/16 at 9:25 am to Martini
Thanks Martini that is exactly what I needed to know!
Posted on 9/14/16 at 9:44 am to lovelsu
I use boudin stuffing for bell peppers at time, also.
Hebert's sells their dressing mix/base that they use in the cornbread and rice dressings. If you want to stuff yourself, you can buy it. I use it at home for rice dressing as a side.
Hebert's sells their dressing mix/base that they use in the cornbread and rice dressings. If you want to stuff yourself, you can buy it. I use it at home for rice dressing as a side.
Posted on 9/14/16 at 11:13 am to lovelsu
Stick a thermometer in the leg and pull when it is 160. The stuffing is pretty much already done so just don't overcook the chicken.
Over 160 and it'll dry out quick. I like to cook them hot around 400 and make sure to dry the skin well so it will crisp up. I like to use a lot of sage in mine.
Buy pate' and stuff with it. I've also used dirty rice and sliced hogs head cheese and layered it then dirty rice and trussed it. That is an incredibly rich and tasty chicken. The hogs head cheese just kind of melts into the bird and rice.
Over 160 and it'll dry out quick. I like to cook them hot around 400 and make sure to dry the skin well so it will crisp up. I like to use a lot of sage in mine.
Buy pate' and stuff with it. I've also used dirty rice and sliced hogs head cheese and layered it then dirty rice and trussed it. That is an incredibly rich and tasty chicken. The hogs head cheese just kind of melts into the bird and rice.
This post was edited on 9/14/16 at 11:17 am
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