Roast Chicken Stuffed with Rice and Apricots2012-07-29
- Servings : 8
- Prep Time : 10m
- Cook Time : 2:00 h
- Ready In : 2:10 h
- 3½ cups (875 ml) low-sodium chicken broth
- 1 large yellow onion,peeled and chopped
- 1 large stalk celery,chopped
- 1¼ cups long grain rice
- 1/2 cup dried apricots,chopped
- 1/2 teaspoon dried thyme,crumbled
- 2 tablespoons freshly squeezed lemon juice
- 1 whole chicken
- 1/4 teaspoon freshly ground black pepper
Preheat the oven to 375°F(190°C).
In a medium-size cooking pot over moderately low heat,bring 3 cups of the chicken broth,the onion,and celery to a simmer. Cover and cook for 5 minutes.
Stir in the rice,apricots,and thyme,and cook,covered for 20 minutes or until all liquid is absorbed. Stir in 1 tablespoon of the lemon juice and set aside.
Rub the chicken with the remaining lemon juice and pepper,and spoon the rice-and-apricot stuffing loosely into the body cavity. Spoon the extra stuffing into a small casserole that has been coated with the cooking spray;drizzle with the remaining chicken broth and cover with aluminum foil. Truss the chicken,place chicken breasts side up on lightly greased rack in a roasting pan,and roast,uncovered for 1¼-1½ hours or until a leg moves easily in the hip socket. Place the casserole of extra stuffing in the oven for the final 30 minutes of roasting.
Remove the roast chicken,along with the casserole of extra stuffing,from the oven and let stand for 10 minutes. Transfer the roast chicken to a warm platter and remove the trussing strings.Serve with a green vegetables.
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