I followed the high priest of awesome knifeskills (Jacque Pepin) point by point instructions for making a chicken gallontine/ballantine and was able to successfully bone out a whole chicken. I stuffed with with a mushroom duxelle cooked with heavy cream, sherry, and thyme until mostly dry, rolled and tied it...Looked great, though the grey mushrooms inside weren't the prettiest things in the world.
Though Jacque's method and explanation was flawless, he never did say what temp. to roast the bird at or what internal temp it should be when he pulls it out. I roasted mine at 425 (i'm a high heat kinda gal) and began to baste with my soy/maple glaze when it reached 140, then pulled it out of the oven at 160. It was good, but I thought it a tad dry. I searched the internet for recipes and got varying heats (350, 400) though no internal temp read out.
Any of you tried this and found a good heat/time/temp? or have a better stuffing recipe?
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