Contimo Stuffed Chicken
Always plan for plenty of time.
Pull your chicken out to temper 30 mins to 1 hour before roasting. Keep it away from your pets!
Before you cook your bird, brush with olive oil (or Contimo bacon fat) and lightly salt the skin.
Do not allow cooking time to be your biggest deciding factor, it is an estimate. Temperature is key.
You can tent your bird with tin foil after done to keep warm, or simply reheat before serving.
A good rule of thumb: the proper resting time is approximately half the cooking time.
Contimo’s Stuffed Chicken
Your chicken has been carefully butchered, brined, stuffed, tied, and dried.
Preheat your oven to 425ºF.
Roast your chicken uncovered for 20 minutes.
Tip: Don’t open your oven during this time! We know it is tough, you want to see if it’s working - trust us, it is! When you open the door after 20 minutes it will be starting to brown
After 30 minutes turn your oven down to 375ºF and continue to roast for 30 more minutes
Check the internal temperature where the breast and thigh collide.
If it reads 155ºF or higher pull the chicken from the oven to rest. If under 155ºF, return to the oven and check with a thermometer every 10-15 minutes.
Once the chicken has reached 160ºF or higher let it rest for 20-40 minutes. This allows the juices to be reabsorbed by the meat and creates a much juicier turkey and the temperature to carry over to the recommend food safe temp
Slice it Up!
Your chicken is bound by two pieces of twine. Don’t eat those!
One is around the drumsticks, the other is sewn like a shoelace down the backbone of the turkey.
Remove wings by inserting the blade where the wing meets the breast, slice at an angle towards the cutting board and it should be easily removed.
Drumsticks should be removed and boneless thighs will stay and can be sliced just like the breast
To maximize WOW factor on your Thanksgiving table, slice completely across the breast. Your knife will be pointing from wing to wing, not from wing to leg.
Keep the blade at a slight angle, the meat will release from the carcass avoiding the twine at the back.
