The balsamic vinegar in the stuffing causes the chicken to become very dark as it roasts. It may look burned, but it won’t be—it will taste delicious, and the skin will be very crisp from the high heat. For the best results, dice the vegetables as finely and consistently as you can. You can make the stuffing and store it at room temperature up to two hours ahead.
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Just finished dinner and it was great! I followed the directions as written. My bird was a little bigger so the cooking time was longer. Making sure the vegies are finely diced I think is important. We will definitely be making this again.
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