At what temperature should you bake stuffed chicken?

Answer

200 to 325 degrees to avoid shrinkage, develop flavor and conduct even doneness (if the temp's too high, the outside will burn and the inside will be raw). Stuffed chicken breast cooks ALOT faster than a whole stuffed chicken so watch that it doesn't dry out (10 to 15 minutes depending on how big the breast). Then before you take it out, check to see if the juices are running clear. No pinky blood should oose out. If pink juice does come out, it's still raw inside and needs more time. You'll know it's done when the internal temperature should be 155F at the THIGH (don't take the temperature of the breast because the breasts cooks the fastest). The thigh has a bone that is hard to heat up so that part cooks slower until the bone starts generating heat. Checking the temperature is a better way for checking doneness rather than playing by the book and just leaving it in there for however long the recipe says. Your bird might be bigger or smaller than the recipe's.

Also cook as soon as you stuff them, or atleast cover and refrigerate well before cooking to discourage bacteria growth. Just like stuffing turkeys. I've had a 6lb turkey roasting at 250 F for about 5 hours. It came out really tender and very juicy. You can cover it with foil after the skin browns enough for you to stop all the moisture from evaporating. Also keep basting.

The rule of thumb for baking/roasting bigger pieces of meat is low heat/slow cooking/long time. This keeps the protein strands from hardening as it sits in an overly hot oven - but the temperature should not be so low as to encourage bacteria growth.

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