A recent copy of Cooks magazine had a new method for roasting a stuffed chicken, and it is pretty ingenious. They recommend preparing the stuffing, and putting it into a large foil "cup". Then, you remove the backbone from the chicken, and sort of "widen" the chicken, so that it fits over that foil cup like a big hat. The chicken roasts in much less time, the amount of stuffing that you can make is much greater than if you put the stuffing into the bird, and of course, you don’t have to worry about bacterial outgrowth in the stuffing if it is done this way. While I have not yet tried this method, it sure sounds like a good idea.
Incidentally, their blind taste tests confirmed my belief that Perdue Oven Stuffers are very bland, and that the breast meat tends to become very crumbly. They recommend either Bell & Evans or Empire Kosher chickens as having the best taste. Those results are pretty much in line with the results of the blind taste test that was done a few years ago by Consumer Reports. They also trashed the Perdue Oven Stuffer. C.R. also tested Tyson’s roaster, and they preferred it to the Perdue item by a large margin.
Recently, my local market has begun carrying the "Allen’s Roaster", which I have also found to be far superior in taste to the Perdue item.