"Stuffed" Chicken

By Sunday I had really had enough of red meat, so I decided to try out Cook's recipe for "stuffed" chicken. You butterfly and brine the chicken, then sort of hang it across an aluminum foil bowl that holds your dressing, the idea being that most of the fat drips down outside the bowl into the pan, while the yummy chicken juices still get into the dressing to flavor it. It worked well, and was very very good--it would be a great easy casual company dish. The stuffing is made with mushrooms and leeks and is very tasty, and there was certainly a lot of chicken fat outside the bowl when it was finished. I served it with braised baby pak choi, and also reheated the potatoes from NY's Day (sometimes my need to use up leftovers overcomes my good sense), which we mostly skipped in favor of the dressing.