Roast Chicken With Brown Rice Stuffing
|Sherry||3⁄4 Cup (12 tbs)|
|Chicken stock||1 3⁄4 Cup (28 tbs)|
|Raw brown rice||1 Cup (16 tbs)|
|Arrowroot||2 Teaspoon (Adjust Quantity As Needed)|
|Pine nuts||1⁄3 Cup (5.33 tbs)|
|Dried currants||1⁄3 Cup (5.33 tbs)|
|Chicken livers||3 , diced|
|Shallots||6 Large, chopped|
|Onion||1 Small, diced|
|Dried sage||1 Teaspoon|
|Dried rosemary||1⁄4 Teaspoon|
|Fresh chopped parsley||2 Tablespoon|
|Fresh ground pepper||1⁄4 Teaspoon|
Marinate whole roasting chicken in 1/2 cup sherry for 3 to 4 hours.
Bring chicken stock to boil in saucepan, add rice and butter; cover and simmer for 20 minutes. (The rice will not be done.) Presoak pot, top and bottom, in water for 15 minutes.
In large mixing bowl, combine the stuffing.
Add the rice and whatever liquid is not absorbed, and 1/4 cup sherry.
Remove chicken from marinade.
Rub the insides lightly with salt.
Stuff with the dressing, sew up the opening, and truss the chicken.
Rub outside of bird with butter and lightly salt.
Place chicken in presoaked pot and add remaining sherry marinade.
Cover and place pot in cold oven.
Set temperature to 480 degrees.
Cook 80 minutes.
Remove from oven and test for doneness by wiggling a leg if it moves freely in its socket, it's almost done.
Baste chicken and return to oven without the lid to brown for about 10 minutes.
Watch carefully and baste frequently.
Pour sauce into heated pan, adjust seasoning if necessary, bring to a boil and thicken with arrowroot.