Baked Stuffed Whole Chicken Recipe2020-07-29
- Cuisine: American
- Course: Main Dish, Oven
- Skill Level: Advanced
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- Yield: 8
- Servings: 8
- Prep Time: 10m
- Cook Time: 2:00 h
- Ready In: 2:10 h
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This information is per serving.
Baked stuffed whole chicken recipe.
Whole chicken stuffed with rice and apricots baked in the oven. Very easy and delicious! You may also like Honey and Orange Glazed Whole Chicken:
Honey and Orange Glazed Whole Chicken Recipe
This chicken looks wonderfully festive and makes a good dinner party dish. Serve it whole, garnished with mandarin orange segments, either fresh or canned.
Makes 4 servings
Ingredients: 1 whole chicken, 2 tablespoons (30 ml) vegetable oil or unsalted butter, salt and freshly ground black pepper, to taste, pinch of fresh thyme, 1¼ cups (30 ml) freshly squeezed orange juice, 2 tablespoons (30 ml) grated orange peel, 1 teaspoon savory, 1 tablespoon (15 ml) chicken consommé, 1/3 cup (80 ml) honey, 2 teaspoons (10 ml) freshly squeezed lemon juice
Instructions: Preheat the oven to 350º F (175º C). Truss the chicken. Baste with butter or vegetable oil and season with salt, black pepper, and fresh thyme. Place in a roasting pan and bake in preheated oven until golden, for about 45 minutes.
Meanwhile, in a large mixing bowl, combine remaining ingredients. Mix well. Pour mixture over baked chicken and cook for further 1 hour, basting often. At the end of the cooking process, boil the cooking liquid until thick and baste the chicken with this sauce.
Baked Stuffed Whole Chicken Recipe
- 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 a 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 green vegetables.