Roasted Chicken Stuffed with Smoked Basmati Rice
A classic roast chicken is stuffed with smoked basmati rice, dried cherries, apricots and basted with a white wine gravy.
Written By Megan Fawn Schlow | Sep 30, 2021
Ingredients
Roasted Chicken Stuffed with Smoked Basmati Rice
- butter, 2, tablespoon,,
- medium onion, 1,, peeled and chopped,
- celery, 2, ribs, chopped,
- smoked basmati rice, ½, cup,,smoked-basmati-rice
- water, ¾, cup,,
- bay leaf,1,,,turkish-bay-leaves
- mixed dried fruit, ½, cup, such as dried cherries - currants and apricots - cut into quarters,organic-uzbek-apricots
- whole chicken, 4, pounds,,
- salt, 1 ½ -2, teaspoons,,
- onion, 1,, cut into 1/2 inch thick slices,
- white wine, 1/2, cup,,
- chicken broth or water, 1/2, cup,,better-than-bouillon-chicken-base
- salt and pepper,,,to taste,medium-grain-black-pepper
- Add the butter, onion and celery to a saucepan over over medium heat, cooking for 3-4 minutes. Once the vegetables begin to soften, add the smoked rice and toast for 1-2 minutes. Add the 3/4 cups of water, the bay leaf, and bring to a boil then reduce to low. Cover and cook for 17 minutes. Once the rice is cooked, add the chopped dried fruit, cover and let the rice stand for 5 more minutes. Let the rice cool completely.
- Preheat the oven to 400 degrees F.
- While the rice cools, Pat the chicken dry and sprinkle the inside and outside with 1 ½ to 2 teaspoons of salt. Set aside and allow the chicken to come to room temperature.
- Place the slices of onion in a roasting pan that snugly holds the chicken. Place the chicken on top of the onion slices.
- Spoon the cooled rice mixture into the chicken, stuffing the filling in with the back of a spoon so you can fit it all inside. Tie the chicken’s legs with kitchen twine and pour the broth and wine around the chicken. Re-season the chicken with salt and pepper before placing in the oven.
- Roast the chicken for 30 minutes at 400 then turn down the heat to 325. Continue to roast for another 1 hour, basting every 15 minutes or so. If the roasting pan seems to be drying out add a bit more broth and wine. The chicken is ready when an instant read thermometer reads 165 inserted in the thickest part of the thigh.
- Remove chicken from the oven and let stand for 10 minutes before carving. Spoon the rice stuffing into a bowl and serve alongside the chicken.
