Whole Roasted Chicken with Wild Rice Recipe

whole roasted chicken with wild rice recipe
  • Yield: 4 serving plates
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 1:15 h
  • Ready In: 1:25 h

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Nutritional Info

This information is per serving.

  • Calories

  • Protein

    42.9 g
  • Carbohydrate

    24.3 g
  • Fat

    9 g
  • Cholesterol

    115.7 mg
  • Sodium

    254 mg

Whole roasted chicken with wild rice recipe.

Whole chicken stuffed with rice, cashew nuts, and vegetables cooked in the oven. Very delicious! You may also like Chicken Fat Rice Recipe:

Chicken Fat Rice Recipe

This is South-East Asian comfort food-homey, satisfying, and tastes like more.

makes 6 servings

Ingredients: 2½ cups short-grain oriental rice, washed and drained, 2 tablespoons chicken fat, 6 tablespoons sliced shallots, 1 tablespoon finely chopped garlic, 1 whole chicken, cut into 12 pieces, 5 cups (1.25 L) chicken stock, 1 teaspoon salt, 2 tablespoons oyster sauce, 2 tablespoons finely chopped green onions, Springroll Sauce (see recipe below), chopped fresh coriander

Instructions: Preheat the oven to 350º F (180ºC). Saute the shallots in chicken fat until it is pale gold. Add garlic and saute, stirring occasionally, until the garlic is gold color and the shallots are brown.

Add the chicken pieces and saute until chicken loses its raw look. Add the rice, stirring constantly until well coated with fat. Pour in chicken stock, then add salt and oyster sauce. Bring mixture to a boil over high heat, stirring occasionally.

Cover the pan tightly and put in the oven. bake in preheated oven form15 minutes, then remove the lid, stir well, replace the lid, and bake for further 15 minutes.

Remove from the oven, put aside and allow to sit covered for 10 minutes.

To serve: Sprinkle with the chopped green onions. serve with a spring roll sauce to which you have added some chopped fresh coriander leaves.

Springroll Sauce Recipe

Ingredients: 2 cups granulated sugar, 1 cup (250 ml) water, 4 cloves garlic, peeled, 1/2 red pepper, seeds in, green stem only removed, 3 tablespoons Thai fish sauce, 5 tablespoons freshly squeezed lemon juice, 1 teaspoon salt, 1 tablespoon Vietnamese hot sauce

Instructions: In a small saucepan, combine the sugar and water. Stir well and bring to a boil over high heat. Boil rapidly for 10 minutes, then remove from the heat and allow to cool completely.

In a food processor, combine garlic, red pepper, and 1/2 cup (125 ml) of sugar syrup. Process until reduced to a smooth puree. Add remaining ingredients and process until well blended.

Whole Roasted Chicken with Wild Rice Recipe


  • 1 whole roasting chicken (about 4 pounds)
  • 1/2 cup wild rice
  • 1 ½ cups (370 ml) water
  • 1/3 cup cashew nuts
  • 1/2 pound (240 g) mushrooms
  • 1/3 cup dried raisins, soaked
  • 3 chicken livers
  • 4 tablespoons unsalted butter
  • 1/2 cup finely chopped onions
  • 1/4 cup (60 ml) dry white wine
  • 2 tablespoons vegetable oil
  • 1 small whole onion, peeled
  • salt and freshly ground black pepper


Step 1

Sprinkle the chicken inside and out with salt and pepper. Put the wild rice in a saucepan and add 1 cup of the water and some salt. Bring to the boil, cover and simmer 40 to 45 minutes, or until rice "blooms" and is tender. Drain thoroughly.

Step 2

Meanwhile, preheat the oven to 450° F(232°C). Put the cashews in a skillet and place in the oven. Bake, stirring often, until golden brown,5 minutes or longer. Cut the mushrooms into 1/2-inch cubes. There should be about 3 cups. Cut the livers into 1/4-inch cubes. There should be about 1/2 cup. Heat 2 tablespoons of the butter in a saucepan and add the chopped onions. Cook, stirring until wilted.

Step 3

Add the wine and cook, stirring often, until the liquid is almost totally evaporated. Add the chicken livers and cook, stirring, until livers lose their raw look. Add the cooked wild rice, cashews and 1 tablespoon of butter to the mushroom mixture. Stir to blend and let cool. Stir in soaked raisins. Stuff it in the body and in the crop with wild rice mixture.

Step 4

Truss the chicken and rub on all sides with vegetable oil. Place the chicken on one side in a roasting pan. Scatter the whole onion, neck, and gizzard around the chicken. Place the chicken in the oven and bake 25 minutes. Turn the chicken onto the other side and bake 25 minutes more. Turn the chicken breast side up and continue roasting, basting often, about 10 minutes. Reduce the oven heat to 400°F(204°C). Pour off the fat from the pan. Add 1 tablespoon of butter and then 1/2 cup of water, stirring to dissolve the brown particles that cling to the bottom of the pan. Return the chicken to the oven and bake 15 minutes longer.

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