A cavity filled with aromatics. Next question.
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I use those aromatics to make a gravy or sauce. Instead of the aromatics flavoring the chicken, I think the chicken kind of flavors the aromatics. Thusly making a nice rich gravy. That's the idea anyway....Comment
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Meathead is quite clear and concise on this topic.
“If you must do it, do not stuff the bird or put anything in the cavity. When you stuff the bird it takes far longer for the heat to travel to the center of the stuffing and in the process the exterior gets way too hot and the meat gets overcooked. By leaving the cavity empty the heat and smoke flavors can enter the cavity, cooking the bird much faster and more evenly without overcooking.
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Onions and oranges in the cavity do very little to enhance flavor and they just block airflow. To bring flavor to the cavity, sprinkle the meat with spices and herbs.“
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Thanks for this! I did a poor job searching for this. I thought there was an article on this site, just didn't spend enough time looking for it. -
That is if you are cooking on a grill, or roaster rack. In a Dutch oven or roasting bag ther is no airflow, but lots of steam. -
It also slows the cooking of the breast in a Dutch oven making it easier for the breast and the thighs to get done around the same time.
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Gravy!Comment
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Here, here, STEbbq , it seem the older this site gets & the longer we hang around, the more we sorta ferget what got us here. The science that Meathead & Doc Blonder & other key peeps lured us here with, plus all the tinkering by fellow members.
Also, I stand by my post prior.Comment
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For chickens I think brining gives the most flavor and moisture. One of the best chickens I ever cooked was brined in buttermilk.
Salt, Fat. Acid, Heat
Samin says:
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I always thought it provided some moisture moreso than flavor 🤷♂️Comment
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