May I suggest a slightly different preparation, which makes the cooking a lot more realiable? It’s Butterflied Chix over Stuffing. You cut the chix open, cook it flat, and make the stuffing separately.

You cut the bird open along the backbone or see if the store will do it for you. Then you brine it (soak it in 1c. salt dissolved in 1 gal water for 4-12 hours) to make the meat moister and easier to cook. Lay the chix, skin up, on a roasting pan and roast till it’s *almost* done. The BEST way to tell if it’s done is to use a thermometer – the breast should be 155F (remember this is almost fully cooked meat). Then remove, cover with a tin foil tent, and let rest for 10-20 min; during the time the chix will finish cooking and the juices get reabsorbed into the meat, making it jucier.

Meanwhile make and cook your stuffing in a roasting pan. It can – indeed should – cook at the same time as the chix.

Spread the stuffing on a serving plate, lay the chix on top, put something pretty around the sides of the plate – presentation makes a bug difference in how food is perceived – and serve.