Roast Chicken With Rice And Wheat Bread Stuffing Food

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ROASTED CHICKEN WITH BASIL-RICE STUFFING



Roasted Chicken with Basil-Rice Stuffing image

This stuffing, with its pleasant herb flavor, is a nice change of pace from traditional bread stuffing. The crunch comes from sunflower kernels. (Leftovers would be great in the Chicken Jambalaya recipe above.)

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 4 servings.

Number Of Ingredients 10

1/4 cup chopped celery
1-1/2 teaspoons butter
1 cup cooked long grain rice
2 tablespoons minced fresh parsley
1 tablespoon sliced green onion
1 tablespoon minced fresh basil or 1 teaspoon dried basil
2-1/4 teaspoons sunflower kernels or chopped almonds
1/8 teaspoon salt
Dash pepper
1 broiler/fryer chicken (3 pounds)

Steps:

  • In a small skillet, saute celery in butter until crisp-tender. In a large bowl, combine the celery, rice, parsley, green onion, basil, sunflower kernels, salt and pepper. Stuff chicken. Tie drumsticks together with kitchen string if desired. Place breast side up on a rack in a roasting pan., Bake, uncovered, at 375° for 1-1/4 to 1-1/2 hours or until juices run clear and a thermometer reads 180° for chicken and 165° for stuffing. Cover and let stand for 10 minutes before removing stuffing. Remove skin before serving.

Nutrition Facts : Calories 311 calories, Fat 11g fat (3g saturated fat), Cholesterol 114mg cholesterol, Sodium 191mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 1g fiber), Protein 38g protein.

ROAST CHICKEN WITH RICE AND WHEAT BREAD STUFFING



Roast Chicken With Rice and Wheat Bread Stuffing image

I've been making all different kinds of stuffing over the years and decided to mix two of my favorites with great results. Hope you like this as much as my family does. I cook the rice in chicken broth and a half stick of butter. I also use finely ground sea salt but regular table salt works just as well.

Provided by chefmick

Categories     < 4 Hours

Time 3h10m

Yield 4-6 serving(s)

Number Of Ingredients 15

5 lbs chicken, whole
1 white onion, medium
8 ounces baby carrots
3 tablespoons olive oil
1 cup rice
2 cups chicken broth
1/4 cup butter
12 ounces bread, whole wheat
1/2 teaspoon salt
1 teaspoon paprika
1/4 teaspoon pepper
2 teaspoons sage
1/2 tablespoon tarragon
1/4 cup walnuts, chopped
1 cup chicken broth

Steps:

  • In medium sauce pan bring 2 cups of chicken broth and 1/4 cup butter to boil. Add 1 cup uncooked rice. Cover and reduce to simmer, stirring occasionally.
  • Finely dice onion and carrots. In medium skillet heat 3 tbs olive oil over medium low heat. Add carrots and onion with a dash of salt. Sweat vegetables till onions are soft and opaque.
  • Remove crusts from 12 oz whole wheat bread. Cut bread up into small squares. Lay on cookie sheet and toast in oven at 200 degrees F.
  • Remove bread from oven when well toasted but not burnt. In Large mixing bowel, roughly crumble bread. (Doesn't have to be fine bread crumbs.) Combine with cooked rice, salt, paprika, pepper, sage, tarragon, carrots, onions and walnuts. Add 1 cup chicken broth to soften stuffing.
  • Stuff your 5lb roasting hen with stuffing. Tie legs together with kitchen string. Put in a large enough roasting pan so grease won't spill out as bird cooks.
  • Sprinkle outside of bird with a little salt, pepper, sage, paprika and tarragon.
  • Cover with foil and roast in oven at 350 degrees F for 2 1/2 to 3 hrs or until juices run clear at leg, thigh joint. Uncover in the last 30 to 40 minutes of roasting to allow skin to get crispy.
  • Allow bird to rest 15 minutes before carving.

ROASTED CHICKEN WITH HOLIDAY STUFFING



Roasted Chicken with Holiday Stuffing image

Provided by Food Network

Categories     main-dish

Time 9h30m

Number Of Ingredients 16

2 tablespoons dark soy
1 tablespoon soy sauce
2 teaspoons minced garlic
1 tablespoon honey
1/2 teaspoon pepper
1 (2 1/2) pound spring chicken
1/4 cup dried chestnuts
3 dried black mushrooms
1 tablespoon cooking oil
2 Chinese sausage (2 ounces each), diced
2 medium shallots, thinly sliced
2 stalks green onions, thinly sliced
1 tablespoon chopped cilantro
2 tablespoons oyster-flavored sauce
1 teaspoon sesame oil
1 cup cooked glutinous rice (sweet rice)

Steps:

  • Combine marinade ingredients in a bowl. Rub chicken inside and out with marinade. Cover and refrigerate for 4 hours or overnight.
  • Stuffing: Soak the dried chestnuts overnight in water. Place them in a pan with water and simmer, covered, until soft, about 30 minutes; drain. Discard the stems and thinly slice the mushroom caps. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add sausage; stir-fry until sausage is slightly crisp, 1 1/2 to 2 minutes. Add shallots, green onions, chestnuts, mushrooms and cilantro. Cook for 1 minute. Stir in oyster-flavored sauce, and sesame oil. Remove pan from heat and add rice; mix well. Let stuffing cool.
  • Preheat oven to 350 degrees.
  • Just before roasting, place stuffing inside chicken; enclose with skewers. Place chicken, breast side up, on a rack in a roasting pan. Insert a meat thermometer into the thickest part of thigh meat, without touching bone. Bake until thermometer registers 180 to 185 degrees, about 1 to 1 1/2 hours. During the last half of roasting time, baste chicken occasionally with pan juices.

ROAST CHICKEN WITH GREEN HERB STUFFING



Roast Chicken with Green Herb Stuffing image

Provided by Amy Thielen

Categories     main-dish

Time 15h25m

Yield 6 servings

Number Of Ingredients 14

One 4 1/2-pound chicken with giblets (2 pieces liver and 1 gizzard, well-trimmed)
Canola oil, for oiling pan and chicken
1 1/4 cups coarse breadcrumbs from a day-old country loaf, white or wheat
Fine sea salt and freshly ground black pepper
Fine sea salt and freshly ground black pepper
8 tablespoons cold salted butter
2 tablespoons white wine
3 ounces fresh pork sausage
1 1/2 large onions, finely diced
1 tablespoon minced fresh sage
3 cloves garlic, minced
1 1/2 cups chopped Swiss chard (about 1/2 bunch)
1/3 cup chopped chives
Zest of 1/2 lemon

Steps:

  • Wash the chicken under cool running water and pat it dry with paper towels. Refrigerate, uncovered, for at least 12 hours and as long as 2 days.
  • Preheat the oven to 425 degrees F. Oil a roasting or baking pan with canola oil.
  • Make the stuffing: Put the breadcrumbs in a medium bowl. Heat a large skillet over medium-high heat. Sprinkle the liver and gizzard with salt and pepper. Add 1 tablespoon of the butter to the skillet and when it melts, add the giblets and cook quickly until browned on both sides, about 3 minutes. Transfer them to a cutting board, chop finely and add to the breadcrumbs. Off of the heat, add the wine and scrape the bottom of the skillet to dislodge the brown bits; pour the liquid onto the breadcrumbs and mix.
  • Add the pork to the skillet and cook until browned, about 5 minutes; scrape the pork into the bowl with the bread mixture. Add 3 tablespoons of the butter, the onions and 1/4 teaspoon each salt and pepper to the skillet and cook over medium heat until the onions are soft and tender, 10 to 15 minutes. Add the sage and garlic and cook 1 minute longer. Add the Swiss chard and cook until wilted. Scrape the mixture and all the buttery juices onto the breadcrumbs and mix to combine. Add the chives and lemon zest and taste for seasoning, adding more salt and pepper if needed.
  • Loosen the skin over the chicken breasts. Insert the remaining 4 tablespoons cold butter under the skin of the chicken breasts, pushing down to disperse them. Rub the chicken all over with a thin film of canola oil. Sprinkle the chicken heavily on all sides with 3/4 teaspoon each salt and pepper. Stuff the cavity with the bread mixture, and stuff the neck skin with any remaining stuffing. Set the bird in the oiled roasting pan.
  • Roast the chicken until the skin dries and the butter melts, about 15 minutes. Turn the heat down to 375 degrees F and continue to roast, basting the chicken once or twice with the fat that accumulates in the corners of the pan, until the thickest part of the thigh registers 170 degrees F on an instant-read thermometer, 45 to 55 minutes.
  • Transfer the chicken to a large platter to rest for 5 to 10 minutes. Strain the pan juices into a bowl and skim off the fat. Pour 1/4 cup water into the roasting pan, set it on a burner on high heat and scrape up any stuck-on bits on the bottom with a rubber spatula. Return the defatted juices to the pan and simmer together for 3 to 5 minutes to make a thin, natural gravy. Season with salt and pepper.
  • Carve the chicken on the platter. Slice the wings at the joint, twist to remove them and set them above the chicken. Cut the thighs at the joint, twist to remove them, slice them diagonally at the leg joint to separate them into thigh and drumstick and lay them on the platter. Carve thin slices from the breast meat and let them lay as they fall; pour a little gravy over the white meat, avoiding wetting the crispy skin of the thighs. Cut the stuffed neck in slices, and serve with the rest of the gravy in a small pitcher on the side.

ROAST CHICKEN WITH WILD RICE DRESSING



Roast Chicken with Wild Rice Dressing image

This wild rice dressing is lighter than a bread-based version and packed with earthy fried fruit. A fruit preserve and cider vinegar glaze on the roast chicken makes the skin extra crispy and flavorful.

Provided by Food Network Kitchen

Categories     main-dish

Time 4h25m

Yield 8 servings

Number Of Ingredients 19

One 5- to 6-pound chicken, giblets removed
2 tablespoons olive oil
1 teaspoon dried marjoram
1/2 teaspoon smoked paprika
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 medium yellow onion, halved
2 tablespoons orange marmalade or apricot preserves
2 teaspoons cider vinegar
3/4 cup wild rice
2 tablespoons olive oil, plus more for greasing the baking dish
1 medium yellow onion, chopped
2 stalks celery, finely chopped
2 cloves garlic, finely chopped
1/2 cup mixed dried fruit, such as pitted prunes and apricots, chopped
1/2 teaspoon dried marjoram
1/2 baguette (4 ounces), preferably day-old or lightly toasted, cut into 1/2-inch cubes
1 2/3 cups low-sodium chicken broth
2 tablespoons chopped fresh parsley

Steps:

  • For the roast chicken: Preheat the oven to 350 degrees F. Pat the chicken dry and place breast-side up in a large roasting pan fitted with a wire rack. Mix together the olive oil, marjoram, smoked paprika, salt and pepper in a small bowl. Gently loosen the skin over the breast of the chicken and rub a little of the mixute under the skin. Rub the remainder of the mixture all over the outside and inside of the chicken. Put the halved onion inside the chicken cavity and tie the legs together with butcher's twine. Tuck the wings underneath the chicken.
  • Roast until an instant-read thermometer inserted into the thickest part of the thigh not touching bone registers 165 degrees F, or until the juices run clear when the tip of a knife is inserted into the thickest part of the thigh, 1 hour 45 minutes to 2 hours, basting the chicken with pan juices a few times during the last hour of roasting.
  • Mix the marmalade and vinegar together and brush over the chicken. Roast for an additional 5 minutes to set the glaze. Let the chicken rest for 30 minutes.
  • For the wild rice dressing: While the chicken roasts, make the dressing. Cook the rice according to package directions, drain off any excess water, if necessary, and transfer to a large bowl. Heat the olive oil in a large skillet over medium heat and add the onions, celery and garlic. Cook, stirring, until the vegetables are tender, about 7 minutes. Add the dried fruit, marjoram, 1/2 teaspoon salt and some pepper. Cook until the fruit softens, 3 to 4 minutes. Remove from the heat and add to the bowl with the wild rice. Add the bread cubes and toss to combine. Add the chicken broth, parsley and 3/4 teaspoon salt and some pepper to taste. Stir until combined.
  • Lightly grease a 2-quart baking dish with olive oil. Transfer the dressing mixture to the dish and level the top. When the chicken comes out of the oven, put the dressing in the oven, uncovered, and bake for 30 minutes. The dressing should be golden brown and heated through.
  • Serve the chicken with the dressing on the side.

YANKEE GIRL'S SOUTHERN ROAST CHICKEN WITH CORNBREAD STUFFING



Yankee Girl's Southern Roast Chicken With Cornbread Stuffing image

This recipe was inspired by a Recipezaar thread where I requested Zaar Southerners to suggest their favorite Southern recipes. Talk about Southern hospitality -- what a response! I learned a lot -- I think I'm part Southerner now! About the stuffing: It does not call for broth, as the cornbread is on the moist side, even after toasting. I like a more crumbly stuffing, and find that the chicken exudes plenty of moisture to make it just right.

Provided by Loves2Teach

Categories     Whole Chicken

Time 2h30m

Yield 5 serving(s)

Number Of Ingredients 12

1 (5 lb) whole chickens
4 cups day-old cornbread, broken into pieces (I use the recipe on the Alber's Cornmeal Box, except I use buttermilk instead of regular milk, and I)
1/2 cup chopped onion
1/2 cup chopped celery
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh Italian parsley
2 tablespoons olive oil
1/2 teaspoon fresh ground black pepper
2 teaspoons Old Bay Seasoning
1/2 cup coarsely chopped pecans
1 teaspoon kosher salt

Steps:

  • Preheat oven to 350.
  • Rinse chicken, remove excess fat from around the cavity and pat dry.
  • Rub inside and outside of chicken with one teaspoon Old Bay seasoning and set aside.
  • Spread corn bread pieces in a single layer on a baking sheet and toast in a 350 degree oven for about 15 minutes, or until they dry out a bit – not much longer than that.
  • Combine onion, celery, fresh herbs, pepper, olive oil and 1 teaspoon of the Old Bay seasoning in a mixing bowl.
  • When the cornbread crumbs are toasted enough, dump the hot bread into the celery onion mixture and combine.
  • Place the chicken in the bottom of a small roasting pan that has a cover.
  • Stuff the cavity and the sides of the chicken with the stuffing – you need to separate the skin a bit from the sides to get the stuffing in next to the leg/thigh pieces – also stuff some into the neck cavity.
  • Tie the legs together to hold the stuffing in with kitchen twine.
  • Drizzle the chicken with oil, sprinkle with salt and a little more Old Bay if you like.
  • Cover the pan and roast at 350 for about 1 and 1/2 hours, then uncover, insert a thermometer close to the leg/thigh joint without touching the bone- you're looking for it to read 180 degrees- it will be very close at this point.
  • Roast a little longer uncovered until chicken is nicely browned and the thermometer reads 180 degrees.
  • Allow the chicken to rest about 10 to 15 minutes before carving- this step keeps it juicy.
  • Enjoy.

ROAST CHICKEN WITH SEED BREAD STUFFING



Roast Chicken With Seed Bread Stuffing image

Make and share this Roast Chicken With Seed Bread Stuffing recipe from Food.com.

Provided by lazyme

Categories     Whole Chicken

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 27

3 large carrots
3 stalks celery
1 large onion
4 lbs roasting chickens, split in half
5 garlic cloves, halved
1 medium lemon
1 tablespoon fresh tarragon, chopped
1/2 teaspoon paprika
1/2 teaspoon seasoning salt
1/2 teaspoon pepper
1/2 teaspoon lemon pepper
1/2 cup chicken stock
cooking spray
1 cup onion, chopped
2 garlic cloves, minced
1 cup mushroom, minced
1 cup celery, chopped
1 cup dry white wine
6 cups bread cubes, light wheat toasted
1 green apple, chopped
1/4 cup seedless raisin
2 teaspoons poppy seeds
2 teaspoons sunflower seeds
1/8 teaspoon ground sage
1/8 teaspoon pepper
1 dash cayenne
2 large egg whites, beaten

Steps:

  • Preheat oven to 350ºF.
  • Trim, peel, and cut into large chunks, the carrots, celery, and onion.
  • Scatter the carrots, celery, and onion in a roasting pan.
  • Place the halves of chicken, skin side up, on the vegetables.
  • Randomly tuck 5 pieces of garlic under the skin on each half.
  • Squeeze the lemon over the chicken.
  • Dust with the tarragon, paprika, seasoned salt, and peppers.
  • Cover and put in the oven.
  • Make the stuffing while the chicken is cooking.
  • Put the chicken stock in a small saucepan over the lowest heat.
  • Preheat a medium, heavy frying pan for about 1 minute over medium heat.
  • Spray it twice with the vegetable oil.
  • Add the onion, garlic, mushrooms, and celery.
  • Saute for 3 minutes.
  • Add the wine and cook for 2-3 minutes more, until the vegetables are limp.
  • Remove the pan from the heat.
  • Combine the bread, apple, raisins, poppy seeds, sunflower seeds, sage, and peppers in a large bowl and toss to mix.
  • Add the warm chicken stock, the vegetable mixture, and the egg whites.
  • Mix thoroughly with a wooden spoon.
  • Pour the stuffing mixture into a casserole and cover.
  • When the chicken has cooked for 15 minutes, put the casserole of stuffing in the oven and bake alongside the chicken.
  • When the chicken has cooked 45 minutes, uncover, baste lightly with pan juices, and return the roasting pan to the oven uncovered.
  • Now bake both for 15 minutes, or until the thigh juices of the chicken run clear.
  • Total cooking time for the chicken is 1 hour; 45 minutes for the stuffing.
  • Remove the skin and carve the meat from the bones.

Nutrition Facts : Calories 495, Fat 25.3, SaturatedFat 7, Cholesterol 107.4, Sodium 315.2, Carbohydrate 31.1, Fiber 3.9, Sugar 10.6, Protein 30.4

ROAST CHICKEN WITH SKILLET STUFFING



Roast Chicken with Skillet Stuffing image

Sliced French bread soaks up roast chicken juices to make delicious skillet stuffing. Perfect for chilly winter evenings. Since it only uses one pan, cleanup is a breeze.

Provided by Lux

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 2h5m

Yield 6

Number Of Ingredients 14

2 tablespoons olive oil
¼ cup butter, divided
3 large onions, sliced
2 cups sliced celery
1 leek, sliced
2 teaspoons lemon zest
½ teaspoon dried thyme
1 teaspoon minced garlic
½ teaspoon red pepper flakes
¼ cup chopped fresh flat-leaf parsley
1 whole chicken, rinsed and patted dry
kosher salt and ground black pepper to taste
½ loaf French bread, cut into 3/4-inch slices
¼ cup fresh lemon juice

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Heat olive oil and 2 tablespoons butter in a large oven-safe skillet over medium heat. Add onions, celery, and leek. Cook and stir until softened, about 10 minutes. Stir in lemon zest, thyme, garlic, and red pepper flakes. Cook until flavors combine, about 5 minutes. Mix in parsley. Remove from heat; transfer vegetable mixture to a bowl.
  • Butterfly the chicken by removing the backbone, and pressing down on the breastbone to crack chicken open using a knife or kitchen shears. Open the 2 sides and spread them out like an open book. Rub the remaining 2 tablespoons butter all over the chicken. Season with salt and pepper.
  • Lay bread onto the bottom of the same skillet; spread vegetable mixture over bread to make stuffing. Arrange chicken into a layer on top, skin side-up. Pour lemon juice over chicken.
  • Bake, uncovered, in the preheated oven until no longer pink at the bone and the juices run clear, 1 hour to 1 hour 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
  • Remove chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing into quarters. Spoon stuffing onto each serving patter and top with chicken.

Nutrition Facts : Calories 756.7 calories, Carbohydrate 33.2 g, Cholesterol 190.6 mg, Fat 47.3 g, Fiber 3.3 g, Protein 48.3 g, SaturatedFat 15.5 g, Sodium 565.7 mg, Sugar 5.7 g

ROASTED CHICKEN WITH WILD RICE STUFFING



Roasted Chicken With Wild Rice Stuffing image

My daughter found this recipe on another food network and used it to stuff a baked chicken. We all loved it and since then I have fixed it to good reviews from all the family except the grandsons (was probably a little to different for them) The taste is rich and the texture moist, My daughter changed it some as it was intended for a goose, rather than chicken and called for roasted chestnuts, but we prefer mushrooms. Great for that special dinner for friends or family.

Provided by Bonnie G 2

Categories     Rice

Time 50m

Yield 1 Chicken, 4-6 serving(s)

Number Of Ingredients 14

1 cup wild rice, cooked as per instructions
2 tablespoons butter, plus extra for coating chicken
1 onion, diced
2 garlic cloves, minced
2 carrots, diced
2 tablespoons marjoram leaves, plus extra for coating chicken
2 tablespoons fresh sage, torn in pieces, plus extra for coating chicken
2 cups dry red wine
2 cups rye bread cubes, dried
1 cup portabella mushroom, diced
salt and pepper
1 egg
1 tablespoon caraway seed
1 cup chicken broth

Steps:

  • Melt butter in a skillet over medium heat.
  • Add onion, garlic, carrot and herbs.
  • Sauté for 5 minutes, then add the wine.
  • Simmer for about 10 minutes to reduce the wine to a tight paste.
  • Add the wild rice, rye bread and mushrooms.
  • Stir and season with salt and pepper.
  • Scrape the skillet mixture into a large bowl, blend in the egg, caraway seed and 1 ladle full of chicken broth.
  • Mix thoroughly until evenly moistened.
  • Stuff chicken, and bake as desired until done.
  • Any extra stuffing place in baking dish, and cook in preheated oven at 350°F for 20 minutes.

Nutrition Facts : Calories 362.8, Fat 8.3, SaturatedFat 4.3, Cholesterol 61.8, Sodium 288, Carbohydrate 42.1, Fiber 5.5, Sugar 5.2, Protein 10.5

GLUTEN FREE RICE CHICKEN STUFFING



Gluten Free Rice Chicken Stuffing image

This is a flavor take-off of a famous brand of stuffing that my gluten-free husband was drooling over. The flavors are there if the texture isn't too hard to get your mind over, or if you're missing that particular stuffing too.

Provided by TRAPPERS

Categories     Side Dish     Stuffing and Dressing Recipes     Rice Stuffing and Dressing Recipes

Time 25m

Yield 8

Number Of Ingredients 10

2 cups water
4 teaspoons gluten-free chicken bouillon granules
1 tablespoon dried minced onion
1 tablespoon butter
2 teaspoons dried celery flakes
1 teaspoon dried parsley
¼ teaspoon salt
⅛ teaspoon dried sage
⅛ teaspoon dried thyme
2 cups instant white rice

Steps:

  • Combine water, chicken bouillon granules, minced onion, butter, celery flakes, parsley, salt, sage, and thyme in a microwave-safe 2-quart container. Heat in microwave oven on high until boiling, 2 to 3 minutes. Remove from microwave, stir rice into the liquid, and cover. Let rice stand until liquid is absorbed, 5 to 8 minutes. Stir well and serve.

Nutrition Facts : Calories 108.8 calories, Carbohydrate 20.5 g, Cholesterol 3.9 mg, Fat 1.8 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 1 g, Sodium 280.5 mg, Sugar 0.4 g

ROAST CHICKEN WITH RICE AND PINE NUT STUFFING



Roast Chicken With Rice and Pine Nut Stuffing image

Whole chickens are so easy to make and really look impressive on the dinner table. This recipe creates a well-seasoned and juicy chicken with a wonderfully flavorful stuffing. I have made this recipe a number of times over the years and have always had outstanding results and raves. I found the recipe in 365 Ways to Cook Chicken. Sometimes I add cooking wine to the water that the rice cooks in.... otherwise I really don't need to change a thing. --Note-- This Chicken makes an Outstanding Chicken Salad for sandwiches the next day. Simply mix the left over chicken and stuffing with mayonnaise. It is hard to get the chicken salad onto the bread without eating it all before hand!

Provided by NcMysteryShopper

Categories     Whole Chicken

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 9

1 whole chicken (About 3 Pounds, Giblets Reserved)
1 1/2 teaspoons salt
1/2 teaspoon fresh ground pepper
4 tablespoons butter
1 medium onion, Chopped
1/4 cup pine nuts
1 cup rice (Organic Jasmine or Organic Brown is Awesome)
1/4 cup raisins
2 tablespoons fresh parsley

Steps:

  • Preheat oven to 375; Rinse Chicken and pat dry; Season inside and out with ½ Teaspoon Salt and ¼ Teaspoon Pepper: Coarsely Chop Giblets.
  • In a large saucepan, melt 2 Tablespoons of Butter over medium heat; Add Onions and cook until soft, 3-5 minutes; Add Giblets & Pine Nuts; Cook, stirring, until Giblets are no longer pink; Stir in Rice, Raisins, Parsley, remaining Salt & Pepper, and 2 ¼ Cups of Water; Bring to boil, reduce heat to low, cover and simmer for 25 minutes, until rice has absorbed liquid.
  • Stuff cavity loosely with Rice Mixture; spoon remainder into a lightly buttered baking dish. Tie chicken legs or make slit on one side of opening and pull drumstick through hole to close opening; Place in roasting pan and brush Chicken with remaining Butter (Melted); Bake for 1 ½ hours, basting with pan juices every 20 minutes, until juices run clear, and heat remaining Stuffing in oven during last half-hour of roasting time.

Nutrition Facts : Calories 868.6, Fat 52.3, SaturatedFat 17.7, Cholesterol 203, Sodium 1118.5, Carbohydrate 50, Fiber 1.9, Sugar 6.9, Protein 47.9

ROAST CHICKEN WITH SOURDOUGH STUFFING



Roast Chicken with Sourdough Stuffing image

Stuffing turns a standard roast chicken into something special. Tying the legs helps the bird cook evenly and keep its shape, so it looks gorgeous when you bring it to the table.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h30m

Number Of Ingredients 9

1 thick slice rustic sourdough bread, cut into 3/4-inch cubes (2 cups)
2 tablespoons unsalted butter
1 onion, finely chopped
2 cloves garlic, finely chopped
1 stalk celery, diced small
1 teaspoon dried thyme leaves or 2 teaspoons finely chopped fresh thyme
1/2 to 2/3 cup chicken broth
Salt and pepper
1 chicken (about 5 pounds)

Steps:

  • Preheat oven to 450 degrees. Bake bread in a single layer until dry, 5 to 7 minutes. Transfer to a large bowl. In a medium skillet, melt butter over medium. Add onion, garlic, and celery, and cook, stirring occasionally, until translucent, about 5 minutes. Add thyme, and cook until fragrant, about 1 minute. Stir into bread, then stir in enough broth to make mixture evenly moist but not wet. Season with salt and pepper.
  • Pat chicken dry. Season inside and out with salt and pepper. Stuff cavity, tie legs together, and tuck wings underneath. Roast chicken until an instant-read thermometer inserted into thickest part of the thigh registers 165 degrees, about 1 hour (tent exposed stuffing with foil, if overbrowning). Let rest 10 minutes before serving.

Nutrition Facts : Calories 572 g, Fat 16 g, Fiber 1 g, Protein 86 g, SaturatedFat 6 g

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From foodnewsnews.com


WILD RICE AND BREAD STUFFING WITH ROASTED GRAPES ...
1 cup wild rice (see note above) 6 tablespoons extra virgin olive oil, divided 2 ½ cups seedless red grapes 1 large onion, diced 3 ribs celery, diced ½ cup dry white wine, such as sauvignon blanc 1 one-pound loaf whole wheat sourdough bread, crusts removed, cut into ½-inch cubes (about 10 cups) 2 tablespoons fresh sage, minced
From keeprecipes.com


CHICKEN STUFFING IDEAS FOR YOUR RESTAURANT MENU | UNILEVER ...
A meat stuffing will require a longer cooking time compared to a vegetable, bread or rice stuffing because the meat inside needs to cook well, along with the chicken itself in order to minimize diseases like salmonella. To ensure that it all cooks evenly, it’s best to cover the roast chicken in aluminum foil first to let the insides slow-cook without letting the exterior brown too …
From unileverfoodsolutions.co.id


ROAST CHICKEN WITH SOURDOUGH STUFFING RECIPES
Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid. Pour the mixture into the greased baking dish, and sprinkle with parsley. Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes. Remove the stuffing from the oven and allow to cool about 15 minutes before serving.
From tfrecipes.com


PLANT-BASED ROAST BY TOFURKY - GTFO IT'S VEGAN
26.0oz. A savory blend of wheat and tofu, the Roast is filled with a flavorful wild rice and bread crumb stuffing. $ 19.99. 95 in stock. Plant-Based Roast by Tofurky quantity. Add to cart.
From gtfoitsvegan.com


RECIPE: BREAD STUFFING FOR ROAST CHICKEN - FOOD NEWS
Place chicken in oven and roast for 2 to 2-1/4 hours until internal temperature of chicken and stuffing is 165 degrees. Remove chicken from oven and set chicken on a cutting board. Turn off oven. Take out rack and put in sink to soak (a time saver!) and place roasting pan on 2 burners (vertically and burners are not on yet).
From foodnewsnews.com


ROASTED CHICKEN WITH STUFFING RECIPE - ALL INFORMATION ...
Classic roast chicken with bread and butter stuffing Recipe best www.goodfood.com.au. Stuff the chicken with the stuffing and tie the legs and parson's nose together with kitchen string. Place the pan trivet, lemon and vegetables in the 3. Spread the skin of the chicken with a little extra butter and season well with salt. Roast the chicken for 75 minutes or until the skin is …
From therecipes.info


ROAST CHICKEN WITH BREAD STUFFING RECIPES
Drizzle chicken and surface of stuffing with remaining 1 tablespoon oil. Roast until chicken is golden and a thermometer inserted into thickest parts (avoiding bones) registers 160 degrees, 40 to 45 minutes. Transfer chicken to a plate; sprinkle with remaining 1 tablespoon parsley. Return stuffing to oven; bake until top is crisp, 10 to 12 minutes more. Slice chicken and serve with …
From tfrecipes.com


ROAST CHICKEN WITH BREAD STUFFING - ALL INFORMATION ABOUT ...
Roast chicken with bread stuffing recipe | delicious. magazine top www.deliciousmagazine.co.uk. Season the chicken well and put in a medium roasting tin. Roast for 1½ hours or until the juices run clear when you push a skewer into the thickest part of the leg. Rest for 15-20 minutes. Carve and serve with hunks of stuffing and your favourite veg.
From therecipes.info


ROAST CHICKEN BREAD STUFFING - RECIPES - PAGE 2 | COOKS.COM
whole wheat banana nut muffins. homemade yogurt. perfect apple pie. yogurt gingerbread. egg noodles (cooking school) moxie wings. new england clam chowder. homemade buttermilk. jello shots. antipasto. puppy chow snacks. party pita wedges . swedish meatballs. wacky cake. antipasto salad with dressing. shredded beef tacos. hawaiian cocktail franks. more popular …
From cooks.com


CLASSIC STUFFING RECIPE - THE SPRUCE EATS
Freeze leftover stuffing in zip-close freezer bags or containers for up to 1 month. To reheat leftover refrigerated stuffing, take it out of the refrigerator about 30 minutes before cooking to bring it to room temperature. Put the stuffing in a baking dish and cover it tightly with foil. Add a sprinkling of chicken stock if it seems dry. Bake ...
From thespruceeats.com


ROAST CHICKEN WITH BREAD STUFFING RECIPE - DELICIOUS. MAGAZINE
Heat the oven to 180°C/160°C fan/gas 4. In a large bowl, mix the breadcrumbs with the ginger, salt and some black pepper. Grate in the onion, then add the melted butter and the egg. Mix everything together to make a soft ball of stuffing. Carefully push your fingers under the skin of the chicken breast where it meets the neck, to release the ...
From deliciousmagazine.co.uk


WHEAT BREAD STUFFING - RECIPES - PAGE 6 | COOKS.COM
herbed roast chicken. homemade biscuit mix. italian sausages and zucchini. pasta salad. zucchini relish . italian raab (greens) beef eggplant scallop. stuffed peppers with eggplant. zucchini marmalade. stuffed zucchini. zucchini relish. peach cobbler. rice stuffed peppers. fermented dill pickles. frosted zucchini bars. make ahead macaroni salad. rhubarb jam. more …
From cooks.com


ROAST CHICKEN WITH RICE AND WHEAT BREAD STUFFING RECIPES
Roast Chicken With Rice and Wheat Bread Stuffing chicken, broth, bread, carrots, rice, onion, butter, walnuts, tarragon, paprika, sage Ingredients 5 lbs chicken, whole 1 white onion, medium 8 ounces baby carrots 3 tablespoons olive oil 1 cup rice 2 cups chicken broth 1/4 cup butter 12 ounces bread, whole wheat 1/2 teaspoon salt 1 teaspoon ...
From tfrecipes.com


WHOLE ROASTED CHICKEN WITH STUFFING : OPTIMAL RESOLUTION ...
Quick Cook Method Roast Beef ... Quick And Easy Jamaican Recipes Bisquick Fried Chicken Baked Recipe For Bisquick Chicken Easy Chef. Healthy Diet. Holiday Menu. Holiday Quiche Ideas Holiday Quiche Recipe Holiday Green Bean Recipes Easy Holiday Cookies Recipes Bobby Flay Holiday Recipes Bobby Flay Holiday Ham Holiday Shortbread Cookie Recipes …
From recipeschoice.com


WHOLE WHEAT BREAD AND ROASTED VEGETABLE STUFFING RECIPES
Fold in bread and shallots, letting the bread absorb the liquid. It should be very moist. (If the mixture seems dry, add more stock a little at a time, using up to another 1/4 cup.) Spoon stuffing into the prepared baking dish and grind some black pepper onto the top. Cut the remaining tablespoon butter into small pieces and scatter over the ...
From tfrecipes.com


RECIPES > CHICKEN > HOW TO MAKE CHICKEN & STUFFING BREAD
Chicken LIVER & Mushroom STUFFING - Easy, crunchy and delicious recipe I learned how to make this delicious stuffing from the best chefs at George Brown Culinary. Sauteed Chicken Liver, Mushrooms and Pepperoni make for a delicious stuffing to accompany your Turkey or roast chicken. Presented by Karen Ahmed. Part of the Tastemade Network. Music ...
From mobirecipe.com


ROAST CHICKEN WITH BREAD STUFFING RECIPE - FOOD NEWS
Roast until the chicken is cooked through, about 20-25 minutes (chicken should reach internal temperature of 170 F). Remove the chicken thighs, set on a plate and cover with foil to keep warm. Stir the bread-and-herb dressing and roast for another 10-12 minutes. 6. Serve the chicken thighs on plate or in shallow bowls on top of the dressing.
From foodnewsnews.com


LIGHT AND CRISP THANKSGIVING BREAD STUFFING - WHEAT ...
Turn the bread into a large bowl. Increase the oven temperature to 350 degrees. Butter an 8-inch square glass or ceramic baking dish and set it aside. In a 10-inch skillet, warm 1½ tablespoons of the butter over low heat until it foams. Add the shallots and cook, stirring frequently, until translucent, about 1 minute.
From ansonmills.com


5 GLUTEN-FREE ALTERNATIVES TO BREAD STUFFING FOR ...
Some Chinese restaurants stuff cooked sticky rice into a whole chicken before they cook it so that the dressing absorbs all those delicious chicken juices. This sticky rice dressing, fragrant with Chinese sausages and mushrooms, would be a perfect match with roast turkey. Just remember to substitute the soy sauce with its wheat-free cousin, tamari. Get a recipe: Sticky …
From thekitchn.com


WHOLE-WHEAT BREAD STUFFING - RECIPES - PAGE 4 | COOKS.COM
Home > Recipes > whole-wheat bread stuffing. STUFFING QUICK LINKS: Turkey Stuffing, Sausage Stuffing, Poultry Stuffing, Bread Machine Stuffing, Giblet Stuffing, Chestnut Turkey Stuffing, Sausage Dressing, Turkey Dressing, Holiday Stuffed Turkey, Stuffed Turkey Breast, Herb Stuffing, Home Style Stuffing, Southern Corn Bread Stuffing, Apricot Cranberry …
From cooks.com


BREAD STUFFING FOR ROAST CHICKEN RECIPES ALL YOU NEED IS …
Spread the skin of the chicken with a little extra butter and season well with salt. Roast the chicken for 75 minutes or until the skin is golden-brown, and then rest for another 15 minutes in a warm, draught-free place. Serve the chicken with the stuffing and a crisp green salad.
From stevehacks.com


WILD RICE AND BREAD STUFFING WITH ROASTED GRAPES | WHAT ...
Add wine and cook for 2-3 minutes. Add to bread mixture, along with 4 tablespoons olive oil, herbs, salt and pepper, pecans, parsley, cooked wild rice and roasted grapes. Stir gently, then add broth. Place the stuffing in a baking dish. Cover and bake for 20 minutes at 350 degrees, then uncover and bake for 15 minutes longer.
From whatwouldcathyeat.com


CLASSIC ROAST CHICKEN WITH BREAD AND BUTTER STUFFING ...
Method. 1. Cut or tear the bread into one-centimetre cubes or chunks. Fry the finely chopped onions in half the butter until softened. Melt the remaining butter in the frying pan. Mix melted butter and onion through the bread, add salt and herbs. Moisten the stuffing with the milk until it comes together into a mass. 2.
From goodfood.com.au


ROAST CHICKEN WITH WILD RICE STUFFING RECIPE - FOOD NEWS
Roasted Chicken with Spicy Wild Rice Stuffing Roasting the chicken along with the stuffing makes for an easy dinner, especially good if you can cook it on a real roasting spit. To complete the meal, cut zucchinis lengthwise and brush them with olive oil & Iguana Gold mixture (1/4 cup olive oil and 1 tsp. Iguana Gold Island Pepper Sauce. This review is on the stuffing only as I …
From foodnewsnews.com


WHEAT BREAD STUFFING - RECIPES - PAGE 4 | COOKS.COM
Home > Recipes > wheat bread stuffing. STUFFING QUICK LINKS: Turkey Stuffing, Sausage Stuffing, Poultry Stuffing, Bread Machine Stuffing, Giblet Stuffing, Chestnut Turkey Stuffing, Sausage Dressing, Turkey Dressing, Holiday Stuffed Turkey, Stuffed Turkey Breast, Herb Stuffing, Home Style Stuffing, Southern Corn Bread Stuffing, Apricot Cranberry Stuffing, …
From cooks.com


ROAST CHICKEN WITH MUSHROOM BARLEY STUFFING RECIPE - FOOD NEWS
Rinse and dry the chicken and fill loosely with the stuffing. Tie the bird closed, place in a roasting pan, and season liberally with salt, pepper and lemon juice. Roast at 425 degrees F for 10 minutes; reduce heat setting to 375 degrees F and roast until done and the juices run clear when the thigh is pierced with a skewer, about 1 to 1 1/4 hours.
From foodnewsnews.com


ROAST CHICKEN WITH BARLEY STUFFING - PREVENTION
Roast for 30 minutes. Place the stuffing in the oven. Reduce the oven temperature to 350°F and cook the stuffing and chicken for 45 …
From prevention.com


PIN ON CHICKEN
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From pinterest.ca


OLD-FASHIONED BREAD STUFFING RECIPE - A MIND "FULL" MOM
Preheat oven to 350 degrees F. Melt ¼ cup (or ½ stick) butter in a large heavy-bottomed skillet, over medium-low heat. Add onions, celery, and fresh thyme leaves to the skillet. Season with a pinch of salt and pepper. Saute veggies until softened slightly, about 7 minutes.
From amindfullmom.com


ROAST CHICKEN WITH VEGETABLE STUFFING - RECIPE | COOKS.COM
Add the bread crumbs and the chicken fat and mix together. Stir in the beaten eggs lightly. Stuff the chicken with vegetable dressing, close the opening. Brush the outside with the melted butter place breast down in roasting pan. Cook at 350 degrees for 1 hour, covered, turn over and bake additional 1 hour until brown. Add review or comment.
From cooks.com


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