Roast Chicken With Wild Rice And Chestnut Stuffing
|Seasoned long grain and wild rice mix||1 Ounce|
|Canned chestnuts||1 Cup (16 tbs)|
|Roasting chickens||7 Pound|
|Ground pepper||To Taste|
|Chicken broth||1 3⁄4 Cup (28 tbs)|
|Dry sherry/Additional chicken broth||1⁄4 Cup (4 tbs)|
1. Prepare rice mix according to package directions. Preheat oven to 400Â°F. In a large frying pan, melt 2 tablespoons of butter over medium heat. Add onions and cook 2 minutes. Add mushrooms and cook, stirring often, 3 minutes. Add cooked rice and chestnuts to pan and stir to mix.
2. Fill chicken cavity with rice stuffing. Rub skin with remaining 1 table-spoon butter. Season chicken with salt and pepper. Tie legs together with kitchen string. Place chicken, breast side up, on a rack in a shallow roasting pan. Roast 30 minutes. Reduce oven temperature to 350Â° and continue to roast until an instant-reading thermometer inserted into thigh registers 180Â°, about 2 hours longer.
3. Remove chicken to a carving board. Pour off all but 2 tablespoons of drippings from pan. Add flour to drippings and cook over medium heat, stirring, 2 minutes. Whisk in broth and sherry and bring to a boil, stirring, until gravy is thickened and smooth, about 3 minutes. Season with additional salt and pepper to taste.
4. Spoon stuffing into a serving bowl. Carve chicken and serve with stuffing and gravy.