Baked Stuffed Whole Chicken Recipe

2020-07-29
  • Yield: 8
  • Servings: 8
  • Prep Time: 10m
  • Cook Time: 2:00 h
  • Ready In: 2:10 h

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Nutritional Info

This information is per serving.

  • Calories

    347
  • Fat

    12 g
  • Cholesterol

    6 mg
  • Protein

    25 mg
  • Sodium

    376 mg
  • Carbohydrate

    198 mg
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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

Ingredients

  • 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

Method

Step 1

Preheat the oven to 375°F(190°C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

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