ROASTED CHICKEN WITH WILD RICE STUFFING
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
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
CLASSIC CHICKEN AND WILD RICE HOTDISH
Provided by Amy Thielen
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Put the rice in a fine-mesh sieve and rinse it under cold running water, swishing the rice with your hand until the water runs clear. Transfer the rice to a medium bowl and add water to cover. Pour off any black bits or floating kernels, pour the rice back into the sieve to drain, then put it in a small saucepan. Add 1 1/4 cups water, a pinch of salt and the bay leaf; bring to a simmer. Cover the pan and reduce the heat to low. Cook 25 minutes, or until the rice is tender and the water has evaporated. (If liquid remains after the rice is done, drain it in a sieve.)
- Meanwhile, preheat the oven to 375 degrees F. Heat the butter in a large high-sided skillet over medium heat. Add the leeks and celery and season with 1/4 teaspoon each salt and pepper. Cook until tender, about 10 minutes.
- Add the flour to the vegetables and stir until well combined. Pour in the milk and bring to a simmer, whisking to prevent any lumps. Add the cream, chicken stock, thyme, nutmeg and 1/2 teaspoon each salt and pepper. Simmer over low heat until the floury taste dissipates, about 5 minutes.
- Add the cooked chicken, wild rice (minus the bay leaf) and half of the cheese and heat until the cheese melts.
- Put the crushed crackers in a heavy plastic bag and add 1/4 teaspoon pepper and the olive oil. Shake to combine and set aside.
- Rub a 9-by-13-inch baking dish with a thin layer of soft butter. Pour the chicken mixture into the dish and top with the remaining cheese. Bake 25 minutes.
- Pull the dish from the oven, sprinkle the cracker mixture over the top and bake until the crackers turn golden brown and the mixture bubbles in the center, 15 to 20 more minutes. Serve immediately.
WILD RICE CHICKEN SKILLET
"This fast and easy chicken dish is so tasty and easy, my family just loves it," says Deborah Webb of Kalispell, Montana. She adds, "The boxed rice adds so much flavor. It's great with a side salad to complete this meal in one."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, brown chicken in oil over medium heat. Sprinkle with salt and pepper. Reduce heat to low; cover and cook for 10-15 minutes or until juices run clear. , Stir in corn and rice; sprinkle with cheese. Cover and cook 3-4 minutes longer or until heated through and cheese is melted.
Nutrition Facts : Calories 341 calories, Fat 12g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 763mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges
WILD RICE & HERBS STUFFED ROASTER CHICKEN
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
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
ROAST CHICKEN WITH RICE AND PINE NUT STUFFING
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
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
ROASTED CHICKEN WITH BASIL-RICE STUFFING
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
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.
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- Preheat oven to 350 F. In a large mixing bowl, stir together all the stuffing ingredients except the broth. Taste and add salt & freshly ground pepper to your liking. Pour the broth over top and stir to mix it in. Set aside.
- Season both sides of the chicken pieces with seasoning, salt & pepper. In a large saute pan over medium heat, melt the butter or add oil, then sear the chicken pieces until golden brown on both sides.
- Remove the chicken and set it on a plate. Pour any excess fat out of the pan, then add the stuffing to the bottom of the pan, spreading it evenly. Nestle the chicken pieces on the stuffing.
- Cover the pan and bake for 30 minutes to an hour (depending on how large your chicken pieces are … mine were large so I baked covered for an hour) or until the chicken looks fairly well cooked. Uncover and bake for 15 – 30 minutes longer or until the internal temperature of the chicken is 165 F. Remove from the oven, cover and let sit for 20 – 30 minutes for the chicken to absorb the juices. Serve hot and enjoy!
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- Add wild rice, chicken broth, bay leaf, and a pinch of salt to a 1-1/2 - 2 quart saucepan then bring to a boil. Place a lid on top then turn heat down to low and simmer for 40-45 minutes or until rice is al dente. Let pan sit off the heat with the lid on for 5 minutes then remove bay leaf, fluff rice with a fork, and set aside.
- Meanwhile, brown bacon in a large, 12" skillet over medium heat then transfer to a bowl, reserving bacon fat in skillet. Turn heat up to medium-high then melt butter in skillet and add shallots, mushrooms, and celery. Once mushrooms have released their liquid and begin to brown, add dried thyme then season with salt and pepper. Saute until mushrooms are golden brown and vegetables are tender, 8-10 minutes. Add garlic and fresh sage then saute until garlic is very fragrant and golden brown, 1-2 minutes.
- Remove skillet from heat then add cooked wild rice, cooked bacon, chopped almonds, dried cranberries, and parmesan cheese to skillet then stir well to combine. Add a splash of chicken broth if you need to loosen the stuffing up a bit. Taste then add salt and pepper if necessary, and then serve.
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