Serves 5
Main Course

Ingredients

Roasted Chicken Stuffed with Smoked Basmati Rice
  • whole chicken, 4, pounds,,
  • salt, 1 ½ -2, teaspoons,,
  • butter, 2, tablespoon,,
  • medium onion, 1,, peeled and chopped,
  • celery, 2, ribs, chopped,
  • smoked basmati rice, ½, cup,,smoked-basmati-rice
  • bay leaf,1,,,turkish-bay-leaves
  • water, ¾, cup,,
  • mixed dried fruit, ½, cup, such as dried cherries - currants and apricots - cut into quarters,organic-uzbek-apricots 
  • salt and pepper,,,to taste,medium-grain-black-pepper
  • onion, 1,, cut into 1/2 inch thick slices,
  • chicken broth or water, 1/2, cup,,better-than-bouillon-chicken-base
  • white wine, 1/2, cup,,
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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
  • whole chicken, 4, pounds,,
  • salt, 1 ½ -2, teaspoons,,
  • butter, 2, tablespoon,,
  • medium onion, 1,, peeled and chopped,
  • celery, 2, ribs, chopped,
  • smoked basmati rice, ½, cup,,smoked-basmati-rice
  • bay leaf,1,,,turkish-bay-leaves
  • water, ¾, cup,,
  • mixed dried fruit, ½, cup, such as dried cherries - currants and apricots - cut into quarters,organic-uzbek-apricots 
  • salt and pepper,,,to taste,medium-grain-black-pepper
  • onion, 1,, cut into 1/2 inch thick slices,
  • chicken broth or water, 1/2, cup,,better-than-bouillon-chicken-base
  • white wine, 1/2, cup,,
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  1. 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 rice and toast for 1-2 minutes. Add the 3/4 cups of water, 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. 
  2. Preheat the oven to 400 degrees F. 
  3. 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. 
  4. Place the 4 slices of onion in a roasting pan that snugly holds the chicken. Place the chicken on top of the onion slices.
  5. 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.
  6. Roast the chicken for 1 ½ hours at 400 then turn down the heat to 325. Continue to roast for another 1 -1 ½ hours, basting every 30 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.
  7. 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.