Roast chicken recipe with wild rice stuffing

Chicken and rice go together so well. That is a culinary fact, and the stuffing for this chicken recipe includes the whole grain goodness of wild rice.

This roast chicken dinner is perfect for serving 4 to 6 people, and the recipe provides a nice way to make a special dinner without busting the budget.

When grocery shopping, it is always good to keep an eye open for a sale on the roasting chickens. Prices can vary, so when you see a good price, pick up one or two chickens. You can always put them in the freezer until needed.

Please note that you will need a roasting pan with a rack, two small skewers, and a meat thermometer.

Recipe ingredients:

1/2 cup wild rice

1/2 cup white rice

1 Tablespoon olive oil

1-1/2 cups sliced mushrooms

1/2 cup chopped carrot

1/2 cup chopped celery

1/2 cup chopped onion

1/2 cup chopped shallots

1/2 cup chicken stock

1/4 cup toasted slivered almonds

1/4 cup minced parsley

1/2 teaspoon thyme

1/2 teaspoon salt

1/2 teaspoon pepper

1 roasting chicken (approximately 5 pounds)

Cook the wild rice and the white rice separately. When the rices are cooked, combine them in a large bowl. Heat a large skillet with the olive oil and sauté the mushrooms, carrots, celery, onion, and shallots for about 5 minutes. Add the mushrooms and vegetables to the rices along with the chicken stock. Season with half of the salt and pepper (1/4 teaspoon each). Stir and toss the stuffing until well blended.

Turn your oven on to 425 degrees F and prepare your chicken by removing the giblets and neck and washing the chicken's body and body cavity with cold water. Salt and pepper the inside of the chicken (about 1/4 teaspoon each). Now stuff the bird with the rice stuffing. Using one or two small skewers, secure the skin flaps over the body cavity so that they are closed. Place the stuffed bird on the rack in the roasting pan, insert the meat thermometer into one of the thighs, and put in the oven uncovered.

Roast at this high temperature for only 30 minutes and then reduce the oven to 350 degrees F. Baste the chicken with pan drippings periodically during an additional 1-1/2 hours of roasting time. Before removing from oven, make sure the meat thermometer has reached 180 degrees F. Allow the roasted chicken to stand for about 10 minutes before carving.

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