Roast Chicken With Orange Rice Stuffing And Citrus Sauce
|Cooked brown rice||2 Cup (32 tbs)|
|Chopped pecans/Walnuts/ pine nuts||1⁄4 Cup (4 tbs)|
|Minced parsley||3 Tablespoon|
|Grated lemon rind||1⁄2 Teaspoon|
|Roasting chicken/Broiler fryer||1 Small|
|Orange juice||1 Cup (16 tbs)|
|Lemon juice||1 Tablespoon|
|Cornstarch||1 Tablespoon, mixed with 3 tablespoons water|
1 Preheat the oven to 400° F.
In a medium-size bowl, combine the rice, pecans, parsley, orangejuice, and lemon rind.
Sprinkle the inside of the chicken with the salt and lemon juice.
Stuff the breast cavity with the rice mixture and truss the chicken
Place the chicken on a rack in a roasting pan and roast for 55 minutes or until the juices run clear when a thigh is pricked with a fork and a leg moves easily in its socket.
2 When the chicken is done, transfer to a platter, cover to keep warm, and let stand for 10 minutes.
Mean while, prepare the sauce.
In a small saucepan, combine the orangejuice, honey, and lemonjuiceandbringtoa boil over moderate heat, stirring constantly.
Whisk the corn-starch-water mixture briefly, then add it to the saucepan and bring the mixture to a boil.
Boil the sauce for 1 minute,stirring constantly.
Carve the chicken, discarding the skin, and serve with the sauce, rice stuffing, and steamed broccoli.