Roast Chicken With Rice And Wheat Bread Stuffing Recipes

ROAST CHICKEN WITH BREAD STUFFING

Steps:

• Heat the oven to 180°C/160°C fan/gas 4. In a large bowl, mix the breadcrumbs with the ginger, salt and some black pepper. Grate in the onion, then add the melted butter and the egg. Mix everything together to make a soft ball of stuffing.
• Carefully push your fingers under the skin of the chicken breast where it meets the neck, to release the skin from the meat. Push the stuffing up into the space you've created and shape it around the neck cavity, pulling the skin of the neck underneath to prevent the stuffing from falling out.
• Season the chicken well and put in a medium roasting tin. Roast for 1½ hours or until the juices run clear when you push a skewer into the thickest part of the leg. Rest for 15-20 minutes. Carve and serve with hunks of stuffing and your favourite veg.

CLASSIC ROAST CHICKEN WITH BREAD AND BUTTER STUFFING

Steps:

• 1. Cut or tear the bread into one-centimetre cubes or chunks. Fry the finely chopped onions in half the butter until softened. Melt the remaining butter in the frying pan. Mix melted butter and onion through the bread, add salt and herbs. Moisten the stuffing with the milk until it comes together into a mass. 2. Heat oven to 190C. Stuff the chicken with the stuffing and tie the legs and parson's nose together with kitchen string. Place the pan trivet, lemon and vegetables in the base of a roasting tray and lay the chicken on top, breast side up. Pour half a cup of water into the base of the tray. 3. Spread the skin of the chicken with a little extra butter and season well with salt. Roast the chicken for 75 minutes or until the skin is golden-brown, and then rest for another 15 minutes in a warm, draught-free place. Serve the chicken with the stuffing and a crisp green salad.

ROASTED CHICKEN WITH BASIL-RICE STUFFING

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.

TRADITIONAL RICE STUFFING

Steps:

• Heat butter in a large saucepan over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add water, dill weed, poultry seasoning, parsley, ground black pepper, chicken bouillon, and rice; bring to a boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is just slightly undercooked, 12 to 14 minutes. Stir, taste, and adjust seasonings if desired. Cool completely before using to stuff a chicken.

ROAST CHICKEN WITH SKILLET STUFFING

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat olive oil and 2 tablespoons butter in a large oven-safe skillet over medium heat. Add onions, celery, and leek. Cook and stir until softened, about 10 minutes. Stir in lemon zest, thyme, garlic, and red pepper flakes. Cook until flavors combine, about 5 minutes. Mix in parsley. Remove from heat; transfer vegetable mixture to a bowl.
• Butterfly the chicken by removing the backbone, and pressing down on the breastbone to crack chicken open using a knife or kitchen shears. Open the 2 sides and spread them out like an open book. Rub the remaining 2 tablespoons butter all over the chicken. Season with salt and pepper.
• Lay bread onto the bottom of the same skillet; spread vegetable mixture over bread to make stuffing. Arrange chicken into a layer on top, skin side-up. Pour lemon juice over chicken.
• Bake, uncovered, in the preheated oven until no longer pink at the bone and the juices run clear, 1 hour to 1 hour 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
• Remove 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 into quarters. Spoon stuffing onto each serving patter and top with chicken.

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.

THE BEST STUFFING RECIPE

Steps:

• Cut the bread into 1-inch cubes and arrange it onto a baking sheet. Allow the bread to dry out for 3-12 hours.
• Grease an 8x8 or 2-quart baking dish with butter. Preheat oven to 350 degrees F.
• Melt 1/4 cup (or 1/2 stick) butter in a large heavy-bottomed skillet, over medium-low heat.
• Add onions, celery, and fresh thyme leaves to the skillet. Season with a pinch of salt and pepper. Saute veggies until softened slightly, about 7 minutes.
• Place the bread cubes in a large mixing bowl. Add in the sauteed veggies and another pinch of salt and pepper. Toss well.
• Add in the chicken stock, 1 cup at a time, and toss until bread cubes are moistened completely. You want the bread to be wet and softened, but not drenched in liquid or soggy. You may not use all the liquid.
• Pour the prepared stuffing into the prepared baking dish and cover with foil.
• Bake at 350 degrees for 40 minutes covered. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden.

ROAST CHICKEN WITH RICE AND WHEAT BREAD STUFFING

Steps:

• In medium sauce pan bring 2 cups of chicken broth and 1/4 cup butter to boil. Add 1 cup uncooked rice. Cover and reduce to simmer, stirring occasionally.
• Finely dice onion and carrots. In medium skillet heat 3 tbs olive oil over medium low heat. Add carrots and onion with a dash of salt. Sweat vegetables till onions are soft and opaque.
• Remove crusts from 12 oz whole wheat bread. Cut bread up into small squares. Lay on cookie sheet and toast in oven at 200 degrees F.
• Remove bread from oven when well toasted but not burnt. In Large mixing bowel, roughly crumble bread. (Doesn't have to be fine bread crumbs.) Combine with cooked rice, salt, paprika, pepper, sage, tarragon, carrots, onions and walnuts. Add 1 cup chicken broth to soften stuffing.
• Stuff your 5lb roasting hen with stuffing. Tie legs together with kitchen string. Put in a large enough roasting pan so grease won't spill out as bird cooks.
• Sprinkle outside of bird with a little salt, pepper, sage, paprika and tarragon.
• Cover with foil and roast in oven at 350 degrees F for 2 1/2 to 3 hrs or until juices run clear at leg, thigh joint. Uncover in the last 30 to 40 minutes of roasting to allow skin to get crispy.
• Allow bird to rest 15 minutes before carving.

ROASTED CHICKEN WITH SAUSAGE STUFFING

Steps:

• In a large skillet, cook the sausage, onion, celery and red pepper in butter until sausage is no longer pink and vegetables are crisp-tender; do not drain. , Place croutons in a large bowl; add sausage mixture. Stir in the parsley, tarragon, poultry seasoning, salt and pepper. Stir in enough broth until stuffing is moistened and holds together. , Just before baking, loosely stuff chicken. Place with breast side up on a rack in a shallow roasting pan. Pour 1/2 cup broth around chicken. , Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 180° for chicken and 165° for stuffing, basting occasionally with pan juices.

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.