Kiki, I have not made this recipe, but I know the lady behind it and trust her. So I'd follow it as is and make dirty rice on the side. Do you have an instant read thermometer? I'd put it in the center of the stuffing and as long as it reaches 155* you're golden. I generally bring my birds out of the oven at 155 and let them rest a half hour. I don't like over cooked bird, even though that's what the food police swear by.OK Chefs...I need some quick help.
I want to make this today:
https://www.cajungrocer.com/cajun-r...with-crawfish-stuf-c-1170-1201-1451-html.html
I have never made a stuffed chicken before.
My question is can i add a little rice inside the chicken or should I just make a dirty rice on the side?
I'm worried there won't be enough room 'inside' and I'm worried the meats won't cook inside...tell me they will.
I need to go buy the chicken right now so I'm thinking I will buy the biggest one I can find.
@rjohns39 have you made this recipe before?