There is no point in stuffing.
Just roast the bastard. Or cut a lemon and whole bulb of garlic in half and stick it all up its backside. If you do stuff it, only fill the bottom half of the cavity, don't stuff it full of stuffing else it'll take forever to cook properly.
Edit: if in doubt, ask Delia: www.deliaonline.com/how-to-cook/chicken-and-other-poultry/how-to-roast-chicken.html
I don't put stuffing inside the bird anyway, it goes too squishy. Make balls out of it and stick them on a baking tray until they go cripsy at the edges.
( Noeli overtheshoulderboulderholderthingstraplatchboobs, Sun 17 Oct 2010, 11:38, 2 replies, latest was 15 years ago)

i seem to have arrived home
with monster munch and houmous last night. must have stopped at 24 hour shop.

I BLAME YOU.
( rachelswipe with a fork, Sun 17 Oct 2010, 11:40, Reply)

I accept the blame gracefully.
Did you wake up honking of garlic with your teeth stuck together?
( Noeli overtheshoulderboulderholderthingstraplatchboobs, Sun 17 Oct 2010, 11:42, Reply)

oh no i didn't eat them
that would have been far too logical.

no, i just went to bed and left them on the counter as a present to myself in the morning. fortunately i did have the foresight to put the houmous in the fridge, so all good.
( rachelswipe with a fork, Sun 17 Oct 2010, 11:43, Reply)

Drunken Rachel is foresightful Rachel.

( Noeli overtheshoulderboulderholderthingstraplatchboobs, Sun 17 Oct 2010, 11:46, Reply)

if only this were always true

( rachelswipe with a fork, Sun 17 Oct 2010, 11:49, Reply)

Thanks to you Noel
not sure about that bacon trick though...
( whenanimalsattackhumans clad in global hypercolour, Sun 17 Oct 2010, 11:56, Reply)

Bacon on top of chicken is the best way
It gets brilliantly crispy.
Just a quick warning: if you do the bacon trick, the surface meat will look pink, it will be cooked, this is just due to the bacon. It's the stuff in the thighs you have to check
( Tedium Alduce me to interlow myself., Sun 17 Oct 2010, 11:59, Reply)