Hello everybody, it is John, welcome to my recipe page. Today, we’re going to prepare a special dish, roasted rice stuffed chicken. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Roasted Rice Stuffed Chicken is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Roasted Rice Stuffed Chicken is something which I have loved my whole life. They’re nice and they look wonderful.
Greek roast chicken with lemon and rice stuffing - stavros' kitchen - greek cuisine. This wild rice-stuffed chicken is an elegant alternative to the traditional Sunday night roasted chicken dinner. Rub seasoning mixture under loosened skin and over breasts and drumsticks. Stuff rice mixture in chicken cavity.
To get started with this particular recipe, we must first prepare a few components. You can have roasted rice stuffed chicken using 9 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Roasted Rice Stuffed Chicken:
- Get 2 cup Par cooked white rice (might need more depending on the size of your bird)
- Take 1 Fryer chicken
- Take Seasoning salt
- Get Salt and pepper
- Take Garlic powder
- Take Rosemary
- Take 1 cup White wine
- Make ready 1 cup Butter plus extra
- Prepare Parsley
A stuffed bird sounds like a great idea, right? I know, it holds the charm of a one dish meal, with your protein and starch cooking at the same time. So what do we end up with? A moist, juicy chicken with golden, crisp skin and scrumptious rice stuffing, all cooked much faster than the traditional roast bird.
Steps to make Roasted Rice Stuffed Chicken:
- Take your bird out 30-45 minutes before starting to bring it to room temperature. Pat dry if needed before starting.
- Preheat oven to 425°F and position a rack in the middle of your oven.
- Season par cooked white rice with a bit of butter and all purpose seasoning.
- Empty your bird of innards if needed. Season your fryer with salt, pepper, garlic powder and Rosemary. Make sure you season well this includes all areas: wings, under wings, between the thighs and inside the cavity.
- Stuff your bird with your rice mixture.
- If you would like, truss your bird after stuffing it. Find a YouTube video to explain this that's what I did and it takes practice but it's worth it. This is optional however I have found trussing your bird makes for a very beautiful presentation.
- Place your bird in a baking dish, I like to stuff extra rice in after trussing it and placing it in the baking dish.
- Melt 1 cup butter with the white wine then add a sprinkle of parsley.
- Baste your bird with 1/3 of your wine mixture.
- Roast your bird in the oven for 15 minutes, then reduce heat to 375°F. After 15 minutes baste with 1/3 more of your wine mixture. I give it another 30 minutes before a final basting with the remaining wine, continue roasting until juices run clear or when a meat thermometer in the inner thigh reaches 165F, about 50 minutes to an hour more after lowering to 375°F
- Let your bird rest for 15-20 minutes once out of the oven before carving.
So what do we end up with? A moist, juicy chicken with golden, crisp skin and scrumptious rice stuffing, all cooked much faster than the traditional roast bird. Stuff the chicken with the rice and line them up in a casserole dish. When that pan comes out of the oven, it is like… Hallelujah Chorus. The juices from the chicken seep into the rice, and the tender chicken contrasts perfectly with its slightly soupy, ooey.
So that’s going to wrap this up with this exceptional food roasted rice stuffed chicken recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
