Roasted Lemond Ginger Chicken N Rice Stuffing Recipes

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.

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.

ROASTED LEMOND GINGER CHICKEN, N RICE STUFFING

Steps:

• I firstly always rinse my chicken and put it on the side for about 10 min while you make the rice stuffing take your rice and cook it in a high temp on stove top for aprox,, 5 min( the rest will cook in the oven ) take your ground chicken and fry it on the stove top add this too the rice when done as well as these othe rtwo products about 1/8th of the canned corn dice up one of the 5 carrots very fine do the same with celery. take this stuffing and mix it well before stuffing your chick too the gills ( ha ha bad joke)
• now that your chicken is stuffed effectivley take the two lenonds and slice them in half ..squeeeese all the juice you can get from them and pour 1.5 of it in side the chicken where the stuffing is . the rest smother it on top of the chicken skin add your grounded ginger , and poultry seasoning put the chicken in a ell sisd roasting pan , and add 1 cup water at first i like too add my potatoes and beets caroots and celery in the pot as well as a whole onion so that it cooks together or, u can make a huge mess in the kitchen and make each side seperatley..on the stove top about 30 min before the chicken is done..
• place it in the oven at 350 ferenheight for 30 min, reduce the heat too 200 degree ferenheight for the remainder of the 3 hours in the 3 hours , each half hour add a 1/3 cup of wine and drizzle it on with love . baste it as well
• when all is done . scoop out the rice , tenderly with thongs pick up the veggies on the side of the chicken and place them nice on a platter . the rice in a heat perserving type bowl . and loveingly serve the family or guest you ar inspiring .... eat well , bonna apetitto... a votre sante , salute , salute. and all the good things in life. cheers.