Stuffed Chicken with Rice
When chicken is roasted and seasoned, the aroma from the skin and seasonings cooking away let you know that you know you are in for a treat. Add stuffing and it becomes a wonderful meal in one.
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1
4-5 lb. whole Kosher chicken
-
1
tsp.
Kosher salt, divided
-
1/2
tsp.
black pepper, divided
-
1/2
tsp.
garlic powder divided
-
1/2
tsp.
paprika
-
2
tbsp.
vegetable or canola oil
-
1
cup
water
or chicken stock
-
1/2+
cup
cooked rice
-
1/2
cup
blanched almonds
or nuts of your choice
-
1/2
cup
dried apricots, cut into small pieces
or any dried fruit of your choice
-
1/2+
lb.
Kosher ground beef
or ground turkey or veal
-
Preheat oven to 325 degrees. Spread almonds on a baking sheet pan and roast to a light golden color for about 3 minutes. Remove from oven and place in a bowl. When cool, slice almonds in half and set aside. Raise oven temperature to 350 degrees.
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Cook rice according to package directions. Place in a large bowl. Add the ground beef and 1/2 tsp. salt and 1/4 tsp. pepper. Add the apricots and almonds. Set aside.
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Mix the remainder of the salt, pepper, garlic, paprika and oil together. Spread on the chicken. Put a rack in a large roasting pan and place the chicken on the rack. Place the beef mixture into the cavity of the chicken. Pour a cup of water or chicken stock in the the bottom of the roasting pan and bake chicken for 2 hours, basting often.
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Remove the pan from the oven and let chicken rest for about 10 minutes. Remove the stuffing and place it in a serving bowl (cover with foil until ready to serve). Place chicken on a serving platter. Serve and carve at the table.