Roast Chicken with Brown Rice Stuffing

11 Jun

I planned on roasting this chicken on Wednesday, but our oven wasn’t heating up properly.  What’s a gal to do without an oven?  I considered all sorts of alternative uses for the chicken, but I really had my mind set on this dish, so I figured I would wait it out.  We indulged in some Vietnamese phở instead, which was, of course, delicious (and reminded me that I really need to make a trip to the Asian market to try my hand at an at-home version).

The chicken was worth the wait, once it was finally on the table.  I skipped a brine (gasp!) because we didn’t have enough kosher salt on hand and instead simply seasoned the chicken with olive oil, kosher salt, and freshly cracked black pepper.  The flavors of the rice salad were also simple, but with a lovely variation in texture from the almonds.  The rice absorbed the chicken-y goodness from being stuffed in the cavity during cooking and was absolutely delicious.

Roast Chicken with Brown Rice Stuffing

Brown Rice Stuffing:

1 cup brown rice, cooked for about five minutes less than package instructions

1 tbs. olive oil

1 tbs. Brummel & Brown

1 shallot, chopped

4-5 cloves garlic, chopped

1/4 cup celery, sliced

1/4 cup beer (I used Labatt Blue because that’s what I had on hand)

1/4 cup blanched slivered almonds

1/4 cup fresh curly leaf parsley, roughly chopped

Kosher salt and freshly cracked black pepper

Heat a large sauté pan over medium-high heat.  Add olive oil and Brummel & Brown heat until Brummel & Brown is melted.  Add shallot, celery, and almonds.  Sauté until onion is translucent and onion and celery are tender.  Add garlic and sauté 1-2 minutes until fragrant.

Deglaze pan with beer.  Add rice and parsley.  Simmer until liquid evaporates.  Stuff into chicken directly prior to cooking.

Roasted Chicken:

1 4 lb. whole fryer chicken

2-3 tbs. olive oil

Kosher salt and freshly cracked black pepper

Large handful curly leaf parsley

2 bay leaves

Rub chicken with olive oil and season liberally with kosher salt and freshly cracked black pepper inside and out.  Stuff cavity with curly leaf parsley and bay leaves.  Let sit overnight on a roasting rack to allow moisture to evaporate.

Remove bay leaves and parsley from cavity and stuff with brown rice stuffing (see above).

Preheat oven to 475°.

Remove chicken from refrigerator and bring to room temperature.

Roast at 475° for 15 minutes or until skin is light golden brown.  After 15 minutes, reduce heat to 350°.  Roast chicken roughly 20 minutes per pound (rounding up to nearest pound), or until meat thermometer inserted into the thickest part of the chicken’s thigh reads 165º.  If chicken becomes overly brown, tent with a piece of tinfoil.

When fully cooked, remove chicken from oven and cover with tinfoil.  Rest 15-20 minutes, which will allow juices to redistribute and result in a tender, juicy bird.

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2 Responses to “Roast Chicken with Brown Rice Stuffing”

Trackbacks/Pingbacks

  1. Ground Turkey and Gouda Lasagna « Kelseyincleveland's Blog - June 16, 2011

    […] 3 tbs. leftover drippings from roasted chicken […]

  2. Citrus and Herb Roast Chicken « Kelseyincleveland's Blog - June 25, 2011

    […] When I posted my recipe for a perfect roast chicken back in July of last year, I wasn’t lying when I said that a simple roasted chicken is one of my favorite comfort foods and a weekly staple in our household.  Including that recipe, I have posted ten different variations of a roasted chicken, including a roasted chicken with fall flavors, a roast chicken with savory sweet potato soufflés, a dry rubbed roast chicken with Old Bay seasoning, an herb roasted chicken with accompanying herb butter, a caramelized chipotle-garlic roasted chicken, a sumac roast chicken, a roast chicken with hoisin-sriracha glaze, a coffee and orange brined chicken in milk, and a roast chicken with brown rice stuffing. […]

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