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There are two advantages to preparing roast chicken this way. First, it produces a very moist and tender chicken. Second, it avoids undercooked stuffing, which can harbor bacteria.
Dissolve kosher salt in about 2 cups of very hot water. Add 4 cups of ice to cool the water to ice cold.
To prepare the chicken, remove the vertebrate by cutting along either side with kitchen shears. Break breast bone if ncessary so the chicken can lay flat.
Add enough cold water to the saline solution to cover the chicken. Add chicken to the saline solution, cover, and keep in a cool, dark place for 4-6 hours.
Prepare stuffing according to package instructions. Let cool to room temperature, adding more water if necessary if the stuffing becomes too dry. Stir in finely chopped hot peppers.
Preheat oven to 400 degrees. Rinse the chicken very thoroughly to get rid of as much salt as possible before patting dry and separating skin. Starting from the tail end, carefully separate the skin from the breast meat. Leave approximately 1/2" of skin unseparated at the neck end.
Place the stuffing into the pocket between the skin and the meat. The bird should be able to accommodate the entire packet of stuffing.
Place the chicken in a shallow roasting pan (no roasting rack required) and roast 30 minutes per pound. No basting is necessary. Let rest for 30 minutes before carving.
This recipe was provided by Mabel Menard from Chicago.