Roast Chicken With Rice and Pine Nut Stuffing

Name: Roast Chicken With Rice and Pine Nut Stuffing
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4 serving(s)
Ingredients: 1 whole chicken (About 3 Pounds, Giblets Reserved); 1 1/2 teaspoons salt; 1/2 teaspoon fresh ground pepper; 4 tablespoons butter; 1 medium onion, Chopped; 1/4 cup pine nuts; 1 cup rice (Organic Jasmine or Organic Brown is Awesome); 1/4 cup raisins; 2 tablespoons fresh parsley

Submitted by ncmysteryshopper

"Whole chickens are so easy to make and really look impressive on the dinner table. This recipe creates a well-seasoned and juicy chicken with a wonderfully flavorful stuffing. I have made this recipe a number of times over the years and have always had outstanding results and raves. I found the recipe in 365 Ways to Cook Chicken. Sometimes I add cooking wine to the water that the rice cooks in…. otherwise I really don’t need to change a thing. --Note-- This Chicken makes an Outstanding Chicken Salad for sandwiches the next day. Simply mix the left over chicken and stuffing with mayonnaise. It is hard to get the chicken salad onto the bread without eating it all before hand!"

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photo by ncmysteryshopper

Ready In:: 1hr 50mins
Ingredients:: 9
Serves:: 4

ingredients

1 whole chicken (About 3 Pounds, Giblets Reserved)
1 ¹⁄₂ teaspoons salt
¹⁄₂ teaspoon fresh ground pepper
4 tablespoons butter
1 medium onion, Chopped
¹⁄₄ cup pine nuts
1 cup rice (Organic Jasmine or Organic Brown is Awesome)
¹⁄₄ cup raisins
2 tablespoons fresh parsley

directions

Preheat oven to 375; Rinse Chicken and pat dry; Season inside and out with ½ Teaspoon Salt and ¼ Teaspoon Pepper: Coarsely Chop Giblets.
In a large saucepan, melt 2 Tablespoons of Butter over medium heat; Add Onions and cook until soft, 3-5 minutes; Add Giblets & Pine Nuts; Cook, stirring, until Giblets are no longer pink; Stir in Rice, Raisins, Parsley, remaining Salt & Pepper, and 2 ¼ Cups of Water; Bring to boil, reduce heat to low, cover and simmer for 25 minutes, until rice has absorbed liquid.
Stuff cavity loosely with Rice Mixture; spoon remainder into a lightly buttered baking dish. Tie chicken legs or make slit on one side of opening and pull drumstick through hole to close opening; Place in roasting pan and brush Chicken with remaining Butter (Melted); Bake for 1 ½ hours, basting with pan juices every 20 minutes, until juices run clear, and heat remaining Stuffing in oven during last half-hour of roasting time.

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Reviews

Loved this recipe. People raved about the stuffing on Christmad Day. It was easy to prepare and full of flavour. I play to make this recipe often. I am going use it as a rice side dish besides using it as a stuffing recipe. Another keeper. Thank you for sharing.

Chrissyo
I cooked this chicken for some friends, a change from the usual roast chicken and sage and onion stuffing. They all really enjoyed it and although I don't like nuts much I really like the taste given by the pine nuts. Now I am using pine nuts in my other dishes! Thanks.

Rossy
Absolutely delicious recipe! It received rave reviews from everyone at our Seder table, even the non-rice eaters who said it looked so tempting, they just had to sample it. I prepared it as a side dish rather than a stuffing. I tripled the recipe, using brown rice and, because we're all onion lovers, I added more onion and lots of raisins (I'm a raisin lover). I will definately be making this again and (with plenty of left over chicken) I'll be trying the chicken salad you suggested. Thank you for a terrific recipe.

dojemi
I certainly intend to try that chicken salad using the leftover chicken and stuffing tomorrow. I made this with brown rice, adjusting the stovetop cooking time accordingly, and added a few more favorite seasonings to the chicken rub. Dh raved about this one.

sugarpea
Have never roasted a chicken before and wish I had. This was very good and moist! Did not use the giblets as we dont care for them and did add a bit of stuffing mix to the rice.

lauralie41

RECIPE SUBMITTED BY

ncmysteryshopper

I live in the beautiful mountains of Western North Carolina on Butler Mountain. I am a mystery shopper for restaurants and retail establishments. I graduated from UNC-Asheville with a BFA in art (photography). I was just recently married in Costa Rica to KC and his 6 year old son, Ty. Our wedding was perfect and I will cherish the memories forever. Leslie, Mama's Kitchen, sassafrasnanc, Mommy Diva and Chef V attended the wedding with their husbands!! Leslie's daughter Sarah was our flower girl and her hubby Wayne was our talented musician! 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