Team up this apple-glazed bird with a chicory and red onion salad
dressed with a blue cheese vinaigrette.
1 6-ounce package long grain and wild rice mix
2 medium ooking apples (such as Granny Smith or
Jonathan), cored and chopped
8 oz sliced fresh mushrooms (3 cups)
1 cup shredded carrot
1/2 cup thinly sliced green onion
1/2 tsp pepper
1 5- to 6-pound whole roasting chicken
2-3 Tbs apple jelly, melted
1 medium apple, cut into wedges (optional)
1 For stuffing, cook rice according to package directions,
except add apples, mushrooms, carrot, onion, and pepper to rice before
cooking.
2 Meanwhile, rinse chicken; pat dry with paper towels. Spoon
some of the stuffing loosely into the neck cavity. Pull the neck skin to the
back and fasten with a small skewer. Lightly spoon the remaining stuffing
into body cavity. Tuck drumsticks under the band of skin that crosses the
tail. If there is no band, tie drumsticks to tail. Twist the wing tips under
the bird.
3 Place stuffed chicken, breast side up, on a rack in a shallow
roasting pan. Insert meat thermometer into the center of one of the thigh
muscles. The bulb should not touch the bone. Roast, uncovered, in a 325
degree F. oven for 1-3/4 to 2-1/2 hours or until meat thermometer registers
180 degrees F. to 185 degrees F. At this time, chicken is no longer pink and
the drumsticks move easily in their sockets. When the bird is two-thirds
done, cut the band of skin or string between the drumsticks so the thighs
will cook evenly. Brush chicken with melted jelly once or twice during the
last 10 minutes of roasting.
4 Remove chicken from oven and cover it with foil. Let stand
for 10 to 20 minutes before carving. Transfer the chicken to a serving
platter. Spoon the stuffing around the chicken. Garnish with apple wedges,
if desired. Makes 10 servings.
Servings: 10
Preparation time: 45 minutes
Cooking time: 1 hour and 45 minutes
Ready in: 2 hours and 30 minutes
Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
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