Couscous Stuffing with Fennel, Dried Apricots, and Cashews
Why This Recipe Works
We ensured moist, savory meat for our roast stuffed chicken recipe by brining the bird before we stuffed and roasted it. Our most radical idea, however, was to make an aluminum foil bowl, mound the stuffing into it, and place the chicken—after butterflying it—on top. This improvised cooking vessel allowed the stuffing to become moist and flavorful throughout from the chicken juices as well as brown and chewy on the bottom.