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- Season 0 1970-01-01
- Season 1 2001-08-04
- Season 2 2002-01-05
- Season 3 2003-01-04
- Season 4 2004-01-03
- Season 5 2005-01-01
- Season 6 2006-01-07
- Season 7 2007-01-06
- Season 8 2008-01-05
- Season 9 2009-01-03
- Season 10 2010-01-02
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- Season 12 2012-01-07
- Season 13 2013-01-05
- Season 14 2014-02-01
- Season 15 2015-01-03
- Season 16 2016-01-02
- Season 17 2017-01-07
- Season 18 2018-01-06
- Season 19 2019-01-05
- Season 20 2020-01-04
- Season 21 2021-01-01
- Season 22 2022-01-08
- Season 23 2023-01-07
- Season 24 2024-01-06
- Season 25 2024-09-21
Season 25 Episode
- Season 7 Meatloaf Dinner
- Season 7 Streamlined Chicken Skillet Suppers
- Season 7 Best Beef Stew
- Season 7 Sunday Roast Chicken and Stuffing
- Season 7 Two Ways with Pork
- Season 7 Faster Family Favorites
- Season 7 Lighter Family Favorites
- Season 7 Fish and Chips at Home
- Season 7 Chicken Kiev
- Season 7 Meat and Potatoes for Company
- Season 7 Staying in For Chinese Take-Out
- Season 7 Not Your Average Stir-Fry
- Season 7 More Tex-Mex Favorites
- Season 7 Even More Italian Classics
- Season 7 Flambé at Home
- Season 7 Hearty Eggs for Breakfast
- Season 7 Summer Cooking
- Season 7 Barbecued Brisket and Corn Fritters
- Season 7 Beer Can Chicken Dinner
- Season 7 Rainy Day Barbecue
- Season 7 Strawberry Cream Cake
- Season 7 Dark Chocolate Desserts
- Season 7 Old-Fashioned Chocolate Cake
- Season 7 Easy Apple Desserts
- Season 7 Favorite Citrus Desserts
- Season 7 Lighter Cheesecake
America's Test Kitchen - Season 7 Episode 4 Sunday Roast Chicken and Stuffing
7.00 25 minutes 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
