Roast Chicken With Wild Rice Stuffing
|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|
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.