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Cover the roasting tin with aluminium foil. Cook the chickens in the oven for 1Â½-2 hours (cook the chickens for 1 hour per kg, allowing the weight of the stuffing to factor in as well). Remove the foil 20 minutes before the end of the cooking time and strain off the juices, reserving it for the gooseberry sauce.
Stuffing or dressing can be cooked in a baking pan or in the bird. Here are some tips for stuffing the turkey and cooking it safely. Any meat or seafood must be fully cooked before it is mixed into the stuffing mixture. Stuff the bird with the mixture as soon as it is prepared; don't cool it first. Stuff loosely, allowing about 3/4 cup per pound of poultry. A 12-pound turkey will accommodate about 9 cups of stuffing. Put the turkey in the oven as soon as it is stuffed. The center of the stuffing in a turkey must reach the minimum safe temperature of 165 F (73.9 C). Even if the turkey is done, it must stay in the oven until the stuffing is thoroughly cooked. What Not to Do When Roasting Turkey