Roast Chicken With Wild Rice Stuffing Recipe
Ingredients
| 1/2 cup each uncooked wild rice and long- grain white rice | ||
| Olive oil | 1 Tablespoon | |
| Mushrooms | 1 1/2 Cup (16 tbs), sliced | |
| 1/2 cup each chopped carrot, celery, onion, and shallots | ||
| 1/2 cup Chicken Stock or low- sodium chicken broth | ||
| Toasted slivered almonds | 1/4 Cup (16 tbs) | |
| Parsley | 1/4 Cup (16 tbs), minced | |
| Dried thyme leaves | 1/2 Teaspoon | |
| 1/2 teaspoon each salt and black pepper | ||
| 1 roasting chicken (5 pounds), 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.
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.
Chef
