Stuffed Roast Butterflied Chicken

This recipe is from America's Test kitchen. The stuffing was so good. I am not a huge stuffing fan, never have been, but this stuffing was great. i could not stop eating it. The chicken was moist and really juice. Definitely a keeper recipe.
Enough for 1 butterflied chicken. Published March 1, 2005.
The dried bread cubes for this stuffing can be stored in an airtight container for up to 1 week.
Ingredients
6
ounces white sandwich bread (about 6 slices), cut into 1/4-inch cubes (about 5 cups)
2
tablespoons unsalted butter
1
small leek , halved lengthwise, rinsed thoroughly, white and light green parts cut crosswise into 1/8-inch slices (about 1 cup)
1
small rib celery , chopped fine (about 3/4 cup)
8
ounces button mushrooms , cleaned and chopped medium (about 2 1/2 cups)
1
large clove garlic , minced or pressed through garlic press (about 1 1/2 teaspoons)
1/2
teaspoon minced fresh sage leaves (or 1/4 teaspoon dried)
1/2
teaspoon minced fresh thyme leaves (or 1/4 teaspoon dried)
1/4
cup minced fresh parsley leaves
1
large egg
1/2
cup low-sodium chicken broth , plus 2 tablespoons
1/2
teaspoon table salt
1/2
teaspoon ground black pepper
Instructions
1. Adjust oven rack to middle position; heat oven to 250 degrees. Spread bread cubes in single layer on baking sheet; bake until thoroughly dried but not browned, about 30 minutes, stirring once halfway through baking time.
2. Meanwhile, heat butter in 12-inch skillet over medium-high heat; when foam subsides, add leek, celery, and mushrooms and cook, stirring occasionally, until vegetables begin to soften, about 4 minutes. Add garlic and continue to cook, stirring frequently, until vegetables begin to brown, 2 to 3 minutes. Stir in sage, thyme, and parsley and cook until fragrant, about 1 minute.
3. Whisk egg, broth, salt, and pepper in large bowl until combined. Add bread cubes and leek/mushroom mixture; toss gently until evenly moistened and combined. Set aside.

Use a traditional (not nonstick) roasting pan to prepare this recipe; the dark finish of a nonstick pan may cause the stuffing to overbrown. If using a kosher chicken, skip step 1.
Ingredients
1/2
cup table salt
1
whole chicken (5 to 6 pounds), trimmed of excess fat, giblets discarded
1
teaspoon vegetable oil or olive oil
Ground black pepper
1
recipe stuffing (see related recipes)
Instructions
1. Dissolve salt in 2 quarts cold water in large container. Immerse chicken and refrigerate until fully seasoned, about 1 hour.
2. Adjust oven rack to lower-middle position; heat oven to 450 degrees. Remove chicken from brine and rinse under cold running water; pat dry with paper towels. Butterfly chicken, flatten breastbone, and tuck wings behind back (see illustrations 1 and 2). Rub skin with oil and sprinkle with pepper.
3. Following illustrations 3 through 5, construct foil bowl, spray inside of bowl with nonstick cooking spray, and place bowl in roasting pan. Gently mound and pack stuffing into foil bowl and position chicken over stuffing (chicken should extend past edges of bowl so that most of fat renders into roasting pan, not into foil bowl). Roast chicken until just beginning to brown, about 30 minutes. Rotate pan and continue to roast until skin is crisped and deep golden brown and instant-read thermometer registers 160 degrees in thickest part of breast, 175 degrees in thickest part of thigh, and 165 degrees in stuffing, 25 to 35 minutes longer. Using tongs, transfer chicken to cutting board; let rest 10 minutes.
4. While chicken rests, transfer stuffing from foil bowl to serving bowl; fluff stuffing with spoon. Cover stuffing with foil to keep warm. Carve chicken and serve with stuffing.