STONEWARE ROAST CHICKEN WITH CURRY

Stoneware Roast Chicken With Curry image

Have you used a stoneware casserole or clay pot? It's much like a casserole dish and very durable. The pot retains heat so the food tends to cook a bit more after removal from the oven. This recipe came on a recipe card I received with my new stoneware. My clay pot does not need soaking in cold water but many do for approx. 15-20 min. Check and see for yours.

Provided by TishT

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

5 -7 lbs roasting chickens
3 tablespoons butter
1 tablespoon honey
2 -4 teaspoons curry powder
6 cups cooked rice
2 garlic cloves, crushed
1/2 teaspoon turmeric
1 cup onion, diced
1 cup raisins
1/2 cup walnuts, chopped
1 cup apple, diced (optional)

Steps:

Melt butter in skillet. Saute garlic, add curry powder, tumeric to make a paste. Add onions and saute until clear. Mix with rice, raisins, walnuts, and apple.
Prepare chicken for stuffing. Stuff with rice mixture.
Place chicken in roaster; arrange remaining stuffing around the outside of the chicken.
Prepare a glaze of 3 tbs butter, 1 tbs honey, and 2 tsp curry powder. Note: amount of curry varies according to taste and quality of powder.
Glaze chicken, cover and bake at 350˚F for 20 minutes per lb of bird or until it passes your favorite test for doneness. You may want to uncover to brown during the last few minutes. *The glaze usually browns nicely with the cover on.
*Leftovers make a great soup base.

Nutrition Facts : Calories 1472.6, Fat 77.2, SaturatedFat 23.2, Cholesterol 290.3, Sodium 332.1, Carbohydrate 119.8, Fiber 4.3, Sugar 27.9, Protein 73.5