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Stuffed Chicken Crown
A show‑stopping whole chicken breast (crown) that’s butterflied, brined, and stuffed with a silky dark‑meat and mushroom duxelles farce. The bird is slow‑roasted at low temperature for ultimate juiciness, then finished with a high‑heat blast for a crisp, golden skin. Perfect for impressing guests at a holiday dinner or special occasion.
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Cost Breakdown
Critical Success Points
- • Ensure the skin is intact when selecting the bird (Step 1).
- • Inject the brine evenly (Step 2).
- • Pipe the farce without tearing the skin (Step 8).
- • Stitch the skin securely with skewers (Step 9).
- • Monitor internal temperature during low‑temp roast (Step 10).
- • Perform the high‑heat blast carefully to avoid burning (Step 12).
Safety Warnings
- • Handle raw chicken with separate cutting board and wash hands thoroughly to avoid cross‑contamination.
- • Use a meat injector carefully; never inject over open flames.
- • The oven reaches very high temperatures; use oven mitts and keep the area ventilated.
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