Best Roast Chicken With Rice And Fruit Stuffing Recipes

HOLIDAY FRUIT STUFFED ROASTED CHICKEN

Steps:

• Preheat an oven to 275 degrees F (135 degrees C). Spread the walnuts out onto a baking sheet and toast them for about 45 minutes, until the nuts start to brown and become fragrant. Watch the walnuts carefully, because they burn quickly. Set the walnuts aside.
• While the walnuts are roasting, rinse the chicken well with cold water, then pat dry inside and out with paper towels. Place the chicken into a small roasting pan, and sprinkle inside and outside with salt and pepper.
• Combine 2 tablespoons Italian dressing, 2 tablespoons of melted butter, 1 teaspoon orange peel, the lemon peel, thyme, and basil in a small bowl. Brush the chicken inside and out with the mixture.
• To make the stuffing, heat 2 tablespoons of butter in a skillet over medium heat. Add the apple, pear, and pineapple chunks; cook and stir about 5 minutes, until the apple and pear are tender. Mix the cooked fruit mixture with the roasted walnuts, bread, prunes, grapes, 2 tablespoons Italian dressing, orange juice, apple cider, 1 teaspoon of orange zest, honey, and cinnamon in a large bowl and stir to combine.
• Increase oven temperature to 325 degrees F (165 degrees C). Spoon the stuffing into the chicken cavity, including the area under the neck skin. Secure the skin over the neck cavity with toothpicks, and fold the wings underneath the chicken. Tie the drumsticks together.
• Roast the chicken in the preheated oven for 1 hour, and untie the drumsticks. Return the chicken to the oven and continue roasting until no longer pink at the bone and the juices run clear, about 45 minutes to 1 hour additional roasting time. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the 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.

ROAST CHICKEN WITH WILD RICE DRESSING

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.

ROAST CHICKEN WITH RICE AND PINE NUT STUFFING

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.

ROASTED CHICKEN WITH HOLIDAY STUFFING

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.

ROASTED CHICKEN WITH DRIED FRUITS STUFFING

Steps:

• Preheat the oven to 400 degrees F.
• Combine the breadcrumbs, raisins, butter, chives, salt, apricots and lemon zest in a bowl. Beat together with a wooden spoon to form a smooth mixture.
• Loosen the skin on the breasts of the chicken using your fingers, then distribute the stuffing under the skin on each side.
• Place the chicken into a large saute pan and roast for 30 minutes.
• Baste the chicken with the fat from the pan. Return to the oven and cook until the thickest part of the leg reaches 160 degrees F, 30 minutes more.
• Rest the chicken for 20 minutes before carving.

ROAST CHICKEN WITH APRICOT STUFFING

Steps:

• Put 1/3 cup olive oil, the garlic, 1 tablespoon marjoram, the lemon zest and juice, paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a mini food processor and pulse to make a paste. Loosen the chicken skin with your fingers. Rub the paste under and over the skin and inside the cavity. Put the chicken on a rimmed baking sheet and refrigerate, uncovered, at least 2 hours or overnight.
• Make the stuffing: Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the red onion, celery and dried apricots and cook, stirring, until the vegetables begin to soften, about 5 minutes. Add the bread and parsley and cook, stirring, until combined, about 2 minutes. Add the broth, 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to a bowl and let cool completely.
• Preheat the oven to 425 degrees F. Fill the chicken cavity with the stuffing, tie the legs together with twine and put breast-side up on a rack in a roasting pan; tuck the wings underneath. Roast until the skin begins to brown, about 30 minutes, then reduce the oven temperature to 350 degrees F and continue roasting until deep golden brown, about 1 more hour. (Cover loosely with foil if it's browning too quickly.)
• Whisk the preserves and vinegar in a small bowl; brush on the chicken and continue roasting until the skin is crisp and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, about 20 more minutes. Let rest 10 minutes before carving. Garnish with marjoram sprigs.

GARLIC RICE ROAST CHICKEN

Steps:

• Combine rice, garlic, parsley, thyme, rosemary, black pepper, 1/2 teaspoon salt, and cayenne in a mixing bowl. Pour in butter. Mix until thoroughly combined. Cover and transfer into a refrigerator for at least 30 minutes.
• Preheat the oven to 425 degrees F (220 degrees C). Lightly oil an oven-safe skillet or roasting pan.
• Loosen the skin on the top of the chicken near the legs, enough to allow a small rubber spatula to slide between the breast meat and the skin. Slowly push the spatula under the skin on either side of the breastbone, all the way to the front of the chicken, trying not to make the opening near the cavity too large.
• Stuff the chilled rice mixture evenly under the skin, one spoonful at a time, pushing it to the front as you go to get an even layer of rice on either side of the breastbone. Stuff as much as you can fit under the skin without tearing it, smoothing and shaping as you work, and then place the rest of the rice into the cavity.
• Place the chicken into the prepared roasting pan. Tie the legs together with a piece of kitchen string and season the skin with remaining salt.
• Roast in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove to a plate or cutting board and let rest for 10 minutes.
• While chicken is resting, add vinegar to the fat and drippings in the skillet or roasting pan and set it over medium-high heat. Bring to a boil while scraping all the caramelized bits from the bottom of the pan. Boil to reduce slightly, 3 to 5 minutes. Strain if preferred. Serve with sliced chicken, garlic rice, and crispy skin.

RAISIN RICE STUFFED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small skillet, heat two tablespoons of olive oil. When oil is hot, saute the chopped onion. Add turmeric and raisins. Saute. Add cooked rice and salt. Mix well.
• Butter the outside of both chickens and sprinkle a little pepper on both. Stuff the rice mixture into both chickens. Place in a greased 9x13 inch baking dish and bake in preheated oven for about 1 hour (or until chickens are nice and brown and the juices run clear).

ROAST CHICKEN STUFFED WITH FRUIT

Steps:

• wash out cavity of chicken.
• stuff cavity with fruit.
• paint honey on skin.
• preheat oven to 400f.
• place chicken in heat baking dish.
• roast in 400f oven 1-1/2 hours baste often with the juice.