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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.
When cooking the stuffed chicken, the internal temperature of the stuffing should reach 165Â°F. Cooking the stuffing to this temperature can result in the meat becoming overcooked. Many cooks prefer to cook the stuffing separately from the chicken. The stuffing is placed in a buttered baking dish and cooked during the last 45 minutes to an hour of the roasting time. Stuffing that is cooked outside of the chicken as a separate dish is referred to as dressing..