Wild Rice Herbs Stuffed Roaster Chicken Food

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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.

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

WILD RICE AND MUSHROOM STUFFED CHICKEN BREAST



Wild Rice and Mushroom Stuffed Chicken Breast image

Don't Heat up your Kitchen, use the BBQ for this flavourful low fat dish. Serve this with garden fresh veggies and you have a meal.

Provided by Chef Tricia and Pet

Categories     One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

6 chicken breasts, boneless skin on
1 3/4 cups wild rice, brown rice, and or 1 3/4 cups white rice
3 cups mix porcini mushrooms
shiitaki mushroom, and
oyster mushroom, chopped coarse
4 cups broth, and or 4 cups water
1 tablespoon oregano
3 minced fresh garlic cloves
1/4 teaspoon salt

Steps:

  • In a large sauce pan simmer the the rice in broth with the garlic and chopped mushrooms stirring occasionally, until the both is all absorbed and the rice is cooked. About 20 minutes. Add oregano and salt 3/4 of the way through the cooking or at the end.
  • Make a slit in the side of the chicken to create a pocket.
  • Stuff the chicken with as much of the hot rice mixture as will fit, secure with tooth picks.
  • Arrange the skin on the outside of the breasts to look nice. The skin is important to the cooking as this is the only fat in this recipe. If you remove it your chicken may come out dry.
  • Sprinkle with your favourite steak spice. You may want to adjust your salt in the rice if your steak spice has allot of salt or you are salt sensitive.
  • Place chicken in one side of a hot BBQ.
  • Turn the heat off under the chicken and high on the other burners.
  • Cook 1/2 hour to 45 minutes, till just cooked. Do not overcook or your chick will be dry.
  • Tent chicken with foil when you take it off the BBQ.
  • Let sit 5 minutes before serving.

Nutrition Facts : Calories 439.1, Fat 14.5, SaturatedFat 4.2, Cholesterol 93.3, Sodium 1099.2, Carbohydrate 38, Fiber 3.4, Sugar 2.7, Protein 39.1

WILD RICE & HERBS STUFFED ROASTER CHICKEN



Wild Rice & Herbs Stuffed Roaster Chicken image

A whole roast chicken with stuffing makes a delicious main dish. Apples, mushroomns, green onions, and carrots turn this wild rice stuffing up several flavorful notches. Serve it with a mixed greens and red onion salad dressed with a balsamic vinaigrette, and you've got a WINNER-DINNER!

Provided by Feast Your Eyes

Categories     Whole Chicken

Time 2h40m

Yield 8-10 serving(s)

Number Of Ingredients 15

5 lbs whole roasting chickens
kosher salt
fresh ground black pepper
olive oil
1 (6 ounce) package long grain and wild rice blend
3 cups fresh white button mushrooms, sliced
2 medium green apples, cored and chopped
1 cup fresh carrot, shredded
3/4 cup green onion, sliced thin
1/2 cup celery, coarsley chopped
1 egg, beaten
1/4 cup milk
onion powder, paprika, dried rosemary, dried sage
4 tablespoons apple jelly, melted
apple, wedges (Garnish)

Steps:

  • Preheat the oven to 400 degrees F.
  • Remove giblets from roaster; thoroughly rinse it and pat dry with paper towels. Season the cavity with salt and pepper, pour in a spoonful of olive oil; set roaster aside.
  • To prepare the stuffing, cook the rice according to the package directions, EXCEPT add the mushrooms, apples, carrots, green onions, and celery to the rice before cooking. Once cooked, stir in enough egg and milk to moisten the stuffing.
  • To stuff the chicken, spoon some of the stuffing loosely into the neck cavity. Pull the neck skin to the back; fasten with a small skewer. Next, lightly spoon the remaining stuffing into the body cavity. Tuck the drumsticks under the band of skin that crosses the tail. (If there is no band, tie the drumsticks to the tail.) Twist the wing tips under the chicken.
  • Rub the roaster's skin with olive oil, onion powder, paprika, rosemary, and sage.
  • Place the stuffed chicken, breast side up, on a rack in a shallow roasting pan. Fill the pan with about a 1/4-inch of water, and cover.
  • For the first 15 to 20 minutes cook at 400 degrees F -- This will sear in the juices and keep the chicken from getting rubbery.
  • Reduce the heat to 325 degrees F and roast for about 1 1/2 hours; baste often with the juices from the bottom of the pan. Roast until the meat thermometer registers 175 degrees F. At this time the chicken should no longer be pink and the drumsticks should move easily back and forth.
  • Now that the chicken is two-thirds done roasting, uncover it and cut the band of skin/string between the drumsticks so that the thighs will cook evenly. Brush the the skin with the melted apple jelly once or twice during the last 15 minutes of roasting.
  • Remove the chicken from the oven; cover with foil. Let stand for 10 to 20 minutes before carving.
  • To serve, transfer the roaster to a warm serving plater; spoon some of the stuffing around it and garnish with apple wedges.

Nutrition Facts : Calories 689.1, Fat 46.1, SaturatedFat 13.3, Cholesterol 234.6, Sodium 227.8, Carbohydrate 15.8, Fiber 2, Sugar 10.5, Protein 51

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