Roasted Chicken with Wild Rice, Walnuts, and Dried Fruit Stuffing
Procedure
Chef Critique - Beautifully roasted, rice a little undercooked. Great flavor
My Critique - I agreed the rice was undercooked. Nice flavor on the stuffing
Group Critique - Overall great
- 1 Preheat the oven to 325°F (163°C).
- 2 Melt half the butter over medium heat.
- 3 Add the leeks, onions, and celery; sauté until tender, about 6 minutes.
- 4 Add the wild rice and sauté for 2 minutes.
- 5 Add 1 cup (8 ounces, 237 ml) apple cider, the chicken stock, and Applejack. Bring to a boil, cover, and reduce to a simmer. Cook 30 minutes or until tender.
- 6 Add the fresh apple and dried fruit. Cover and cook 15 minutes more or until rice is tender.
- 7 Stir in the nuts and half the rosemary and the thyme. Correct the seasonings and cool stuffing completely.
- 8 Combine the remaining butter and rosemary. Set aside.
- 9 Season the chicken on all sides. Loosen the skin from the breasts and spread the rosemary butter over the breast meat under the skin. Stuff chickens with rice mixture; do not pack too tightly.
- 10 Set the chicken on a rack in a shallow pan. Roast, basting with remaining apple cider, until juices run clear, about 2 hours.
- 11 Let stand 10 minutes before serving. Serve with pan drippings and rice stuffing.
Chef Critique - Beautifully roasted, rice a little undercooked. Great flavor
My Critique - I agreed the rice was undercooked. Nice flavor on the stuffing
Group Critique - Overall great