Roast Chicken With Wild Rice And Chestnut Stuffing Recipe
Ingredients
| Rice grain | 1 box | |
| Butter | 3 Tablespoon | |
| Onion | 1 Medium, chopped | |
| Mushrooms | 1/2 pound, sliced | |
| Chestnuts | 1 Cup (16 tbs), quartered | |
| Chicken | 1 Large | |
| Ground pepper | 1 To taste | |
| Flour | 2 Tablespoon | |
| Chicken broth | 1 3/4 Cup (16 tbs) | |
| 1/4 cup dry sherry or additional broth | ||
| Salt | To Taste | |
Directions
1. Prepare rice mix according to package directions. Preheat oven to 400°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 350° and continue to roast until an instant-reading thermometer inserted into thigh registers 180°, 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.
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 350° and continue to roast until an instant-reading thermometer inserted into thigh registers 180°, 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.
Chef
