Roastchickenwithriceandfruitstuffing Recipes

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ROAST CHICKEN WITH RICE AND PINE NUT STUFFING



Roast Chicken With Rice and Pine Nut Stuffing image

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

1 whole chicken (About 3 Pounds, Giblets Reserved)
1 1/2 teaspoons salt
1/2 teaspoon fresh ground pepper
4 tablespoons butter
1 medium onion, Chopped
1/4 cup pine nuts
1 cup rice (Organic Jasmine or Organic Brown is Awesome)
1/4 cup raisins
2 tablespoons fresh parsley

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 HOLIDAY STUFFING



Roasted Chicken with Holiday Stuffing image

Provided by Food Network

Categories     main-dish

Time 9h30m

Number Of Ingredients 16

2 tablespoons dark soy
1 tablespoon soy sauce
2 teaspoons minced garlic
1 tablespoon honey
1/2 teaspoon pepper
1 (2 1/2) pound spring chicken
1/4 cup dried chestnuts
3 dried black mushrooms
1 tablespoon cooking oil
2 Chinese sausage (2 ounces each), diced
2 medium shallots, thinly sliced
2 stalks green onions, thinly sliced
1 tablespoon chopped cilantro
2 tablespoons oyster-flavored sauce
1 teaspoon sesame oil
1 cup cooked glutinous rice (sweet rice)

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.

JUICY ROASTED CHICKEN



Juicy Roasted Chicken image

My grandmother's recipe for roasted chicken. We are German and she used to do it this way all the time. I never have had a chicken this juicy before; this little trick works and makes the people eating it go silent. It's funny. We nibble on the celery after.

Provided by ROBINROCKINGBIRD

Categories     World Cuisine Recipes     European     German

Time 1h40m

Yield 6

Number Of Ingredients 5

1 (3 pound) whole chicken, giblets removed
salt and black pepper to taste
1 tablespoon onion powder, or to taste
½ cup margarine, divided
1 stalk celery, leaves removed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
  • Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.

Nutrition Facts : Calories 423.1 calories, Carbohydrate 1.2 g, Cholesterol 97 mg, Fat 32.1 g, Fiber 0.2 g, Protein 30.9 g, SaturatedFat 7.4 g, Sodium 661.9 mg, Sugar 0.7 g

HOLIDAY FRUIT STUFFED ROASTED CHICKEN



Holiday Fruit Stuffed Roasted Chicken image

This is a delicious and unique roasted chicken dish that is sure to impress any holiday gathering. It contains nuts, but they can be omitted.

Provided by Care2Adopt

Categories     Main Dish Recipes     Stuffed Main Dish Recipes

Time 2h40m

Yield 6

Number Of Ingredients 22

¼ cup coarsely chopped walnuts
1 (5 pound) whole chicken
salt and pepper, to taste
2 tablespoons Italian-style salad dressing
2 tablespoons butter, melted
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
½ teaspoon dried basil, or to taste
½ teaspoon dried thyme, or to taste
2 tablespoons butter
1 apple, cored and chopped
1 pear, cored and chopped
½ cup pineapple chunks, drained
½ cup cubed French bread
5 pitted prunes, chopped
1 cup seedless grapes, halved
2 tablespoons Italian-style salad dressing
2 tablespoons orange juice
1 tablespoon apple cider
1 teaspoon grated orange zest
1 tablespoon honey
1 teaspoon ground cinnamon

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.

Nutrition Facts : Calories 719.5 calories, Carbohydrate 30.2 g, Cholesterol 182.2 mg, Fat 42.7 g, Fiber 3.1 g, Protein 53.7 g, SaturatedFat 13.7 g, Sodium 431.1 mg, Sugar 19.9 g

ROAST CHICKEN WITH RICE AND FRUIT STUFFING



Roast Chicken With Rice and Fruit Stuffing image

Make and share this Roast Chicken With Rice and Fruit Stuffing recipe from Food.com.

Provided by Mirj2338

Categories     Chicken

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 cup cashew halves
4 tablespoons vegetable oil
1 small onion, minced
1/2 cup chopped celery
1 cup rice
1 1/2 cups hot chicken soup
1/2 cup orange juice
salt and pepper
10 dried apricots, chopped
1/2 cup raisins
1/4 teaspoon cinnamon
1 teaspoon finely grated fresh lemon rind
4 lbs roasting chickens
salt and pepper

Steps:

  • Preheat the oven to 400 degrees F
  • Toast the cashews lightly in the oven for 5 minutes
  • Heat 4 tablespoons of oil in a saute pan
  • Add the onion and the celery
  • Cook over low heat for 5 minutes, or until tender
  • Add the rice, saute over medium heat for 2 minutes
  • Add the hot soup, orange juice, salt and pepper, and bring to a boil
  • Cover and cook over low heat for 10 minutes
  • Add the apricots and raisins to the rice, stir gently with a fork
  • Cover and cook for 5 more minutes, until the rice is nearly tender
  • Stir in the cinnamon, lemon rind and cashews
  • Taste for seasoning and correct if necessary
  • Set aside to cool
  • Sprinkle the chicken with salt and pepper on all sides and in the cavity as well
  • Spoon enough of the stuffing into the chicken to fill it, packing lightly
  • Keep the extra stuffing at room temperature
  • Place the chicken in a roasting pan and roast in the oven for 1 hour
  • When a fork stuck into the thickest part of the chicken causes the juices to run clear, the chicken is ready
  • If the juices are still pink, add a few more minutes until you get the clear juices
  • Let the bird rest for about 5-10 minutes
  • Heat the remaining 1 tablespoon of oil in a skillet and saute the leftover stuffing until hot, about 3 minutes
  • Serve the stuff chicken on a platter, with the sauteed stuffing on the side
  • You can also serve the roasting juices in a sauceboat

Nutrition Facts : Calories 1212.1, Fat 71, SaturatedFat 17.4, Cholesterol 224.9, Sodium 649.5, Carbohydrate 81.4, Fiber 4.4, Sugar 25.3, Protein 62.4

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