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The chicken will release a lot of juice and if its at the bottom, the stuffing on the bottom is soggy and the stuffing on top is dry
Decorative eyelet and buckle details on the straps add layered vintage character
Recipe Notes This recipe is baked outside the bird for convenience but can be used as a traditional stuffing inside the bird at your discretion
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Recipe Lemon Dijon Vinaigrette Ingredients 1 small shallot diced 1 lemon juice 1 tablespoon Dijon mustard 2 teaspoon maple syrup or honey cup olive oil teaspoon dried oregano teaspoon dried thyme salt and pepper to taste Instructions Prepare dressing
