Roast Chicken Stuffed With Rice And Apricots Recipe
Here is a Roast Chicken Stuffed With Rice And Apricots recipe that is sure to get you hooked to it!. A great Main Dish recipe is one like this. An incredible Roast Chicken Stuffed With Rice And Apricots gets its taste from Chicken. Just try this yummy recipe. I am sure you will love it!
Ingredients
3 1/2 cups low sodium chicken broth
1 large yellow onion, chopped
1 large stalk celery, chopped
1 1/4 cups long grain rice
1/2 cup dried apricots, chopped
1/2 teaspoon dried thyme, crumbled
2 tablespoons lemon juice
1 whole chicken
1/4 teaspoon black pepper
Nonstick cooking spray
Directions
Preheat the oven to 375°F.
In a medium size saucepan over moderately low heat, bring 3 cups of the chicken broth, the onion, and celery to a simmer.
Cook, covered, for 5 minutes.
Stir in the rice, apricots, and thyme, and cook, covered, for 20 minutes or until all the liquid is absorbed.
Stir in 1 tablespoon of the lemon juice and set aside.
Rub the chicken with the remaining lemon juice and pepper, and spoon the rice and apricot stuffing loosely into the body cavity.
Spoon the extra stuffing into a small casserole that has been coated with the cooking spray; drizzle with the remaining chicken broth and cover with aluminum foil.
Truss the chicken, place breast side up on a greased rack in a 13"x 9"x 2" roasting pan, and roast, uncovered, for 1 1/4 to 1 1/2 hours or until a leg moves easily in the hip socket.
Place the casserole of extra stuffing in the oven for the final 30 minutes of roasting.
Remove the chicken, along with the casserole of extra stuffing, from the oven and let stand for 10 minutes.
Transfer the chicken to a warm platter and remove the trussing strings.
In a medium size saucepan over moderately low heat, bring 3 cups of the chicken broth, the onion, and celery to a simmer.
Cook, covered, for 5 minutes.
Stir in the rice, apricots, and thyme, and cook, covered, for 20 minutes or until all the liquid is absorbed.
Stir in 1 tablespoon of the lemon juice and set aside.
Rub the chicken with the remaining lemon juice and pepper, and spoon the rice and apricot stuffing loosely into the body cavity.
Spoon the extra stuffing into a small casserole that has been coated with the cooking spray; drizzle with the remaining chicken broth and cover with aluminum foil.
Truss the chicken, place breast side up on a greased rack in a 13"x 9"x 2" roasting pan, and roast, uncovered, for 1 1/4 to 1 1/2 hours or until a leg moves easily in the hip socket.
Place the casserole of extra stuffing in the oven for the final 30 minutes of roasting.
Remove the chicken, along with the casserole of extra stuffing, from the oven and let stand for 10 minutes.
Transfer the chicken to a warm platter and remove the trussing strings.
