I must say the chicken was amazing. It fell right off the bones. The stuffing did not turn out so great though. I suggest removing all the fat and probably the skin and perhaps use a little less liquid. My stuffing turned out the consistancy of soup and it was greasy. I followed the recipe to a 't'. I plan on trying it again with my suggestions and I will get back to you.
This is wonderful. I can honestly say this is the only way I will ever roast a chicken again. The chicken I had was 4lbs, and it cooked in the 10 hours. The stuffing I used was a sage and onion stuffing so I never used the sage asked for. The texture is smooth and the meat is not greasy. We loved it!
This chicken was amazing. Moist and flavorful. I used a 7 1/2 pound chicken, cooked on low and the pop up timer was up in 6 1/2 hours. I continued cooking on low for another 1 1/2 hours. I used a little olive oil in place of the butter for the rub on the chicken. The dressing turned out too wet to eat. Next time I make the recipe, I will omit the dressing.
I made the recipe as stated. The meat was very tender but the stuffing was very greasy and mushy as has been stated previously. The chicken itself was fine, nothing outstanding and I didn't like the fact that the outside wasn't browned but pale even with butter rubbed in.
When I made this I put 3 aluminum foil balls under my chicken. I didn't have enough stuffing left to worry about putting in the bottom of the pot so I just had the stuffing in the bird. By doing it this way the dressing was so moist and had the best flavor. My husband and I even loved the leftovers. There's no doubt that this will be a regular addition to our menu.