BAKED WHOLE CHICKEN WITH STUFFING RECIPES
BAKED STUFFED WHOLE CHICKEN RECIPE - MAGIC SKILLET
Roast chicken with rice and apricots.Whole chicken stuffed with rice and apricots baked in oven.
Provided by Slava Bond
Total Time 2 hours 10 minutes
Prep Time 10 minutes
Cook Time 2 hours 0 minutes
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 375°F(190°C).
- In a medium-size cooking pot over moderately low heat, bring 3 cups of the chicken broth, the onion, and celery to a simmer. Cover and cook for 5 minutes.
- Stir in the rice, apricots, and thyme, and cook, covered for 20 minutes or until all 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 chicken breasts side up on a lightly greased rack in a roasting pan, and roast, uncovered for 1¼-1½ 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 roast chicken, along with the casserole of extra stuffing, from the oven and let stand for 10 minutes. Transfer the roast chicken to a warm platter and remove the trussing strings. Serve with green vegetables.
BAKED STUFFED WHOLE CHICKEN RECIPE - MAGIC SKILLET
Roast chicken with rice and apricots.Whole chicken stuffed with rice and apricots baked in oven.
Provided by Slava Bond
Total Time 2 hours 10 minutes
Prep Time 10 minutes
Cook Time 2 hours 0 minutes
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 375°F(190°C).
- In a medium-size cooking pot over moderately low heat, bring 3 cups of the chicken broth, the onion, and celery to a simmer. Cover and cook for 5 minutes.
- Stir in the rice, apricots, and thyme, and cook, covered for 20 minutes or until all 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 chicken breasts side up on a lightly greased rack in a roasting pan, and roast, uncovered for 1¼-1½ 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 roast chicken, along with the casserole of extra stuffing, from the oven and let stand for 10 minutes. Transfer the roast chicken to a warm platter and remove the trussing strings. Serve with green vegetables.
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