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Roast Chicken With Wild Rice Stuffing

Western.Chefs's picture
Ingredients
  Long rice 1⁄2 Cup (8 tbs)
  Olive oil 1 Tablespoon
  Mushrooms 1 1⁄2 Cup (24 tbs), sliced
  Chopped celery 1⁄2 Cup (8 tbs)
  Chicken stock/Low- sodium chicken broth 1⁄2 Cup (8 tbs)
  Toasted slivered almonds 1⁄4 Cup (4 tbs)
  Parsley 1⁄4 Cup (4 tbs), minced
  Dried thyme leaves 1⁄2 Teaspoon
  Black pepper salt 1⁄2 Teaspoon
  Roasting chicken 5 Pound, giblets removed
Directions

1. Cook the wild rice and white rice separately per package directions, drain, and place in a large bowl. In a 12-inch nonstick skillet, heat the oil over moderate heat. Stir in the mushrooms, carrot, celery, onion, and shallots and saute for 5 minutes or until tender. Add to the rice mixture with the stock, almonds, parsley, thyme, and 1/4 teaspoon each of the salt and pepper; toss well.
2. Preheat the oven to 425°F. Season the inside of the chicken with the remaining salt and pepper; stuff it, truss, and insert a roasting thermometer in its thigh. Roast on a rack in an open roasting pan, for 30 minutes.
3. Lower the temperature to 350°F roast, basting with the pan drippings, 1/2 hours longer or until the thermometer registers 180°F. Let the chicken stand for 10 minutes; carve it, discarding the skin. Serve with Candied Cranberry Sauce and fresh beans.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Rice, Chicken
Interest: 
Healthy
Preparation Time: 
25 Minutes
Cook Time: 
60 Minutes
Ready In: 
85 Minutes
Servings: 
8

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