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Chicken with Wild Rice and Cranberry Stuffing |
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Serves: 6 PREP: 15 MIN * COOK: 50 MIN * ROAST: 1 1/2 HR * 6 SERVINGS3/4 c uncooked wild rice 1 3/4 c chicken broth 1/2 c coarsely chopped cranberries 1/4 c orange juice 2 tbs packed brown sugar 1 tsp grated orange peel 1/2 tsp ground nutmeg 1 medium onion, chopped (1/2 cup) 1 medium stalk celery, thinly sliced (1/2 cup) 1/3 c coarsely chopped pecans or almonds, toasted 3 to 3 1/2 lb whole broiler-fryer chickens Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is!
Heat wild rice and broth to boiling in 1 1/2-quart saucepan, stirring once or twice; reduce heat. Cover and simmer 30 minutes, stirring occasionally. Stir in remaining ingredients except pecans and chicken. Cover and simmer 10 to 20 minutes, stirring occasionally, until liquid is absorbed and vegetables are just tender. Stir in pecans. Heat oven to 375°. Fill wishbone area of chicken with stuffing. Fold wings across back with tips touching. Fill body cavity lightly with stuffing. (Place any remaining stuffing in small ungreased baking dish; cover and refrigerate. Place in oven with chicken the last 30 minutes of roasting.) Tie or skewer drumsticks to tail. Place chicken, breast side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone. Roast uncovered about 1 1/2 hours or until thermometer reads 180° and juice of chicken is no longer pink when center of thigh is cut. The temperature in the center of the stuffing should be 165°. 1 SERVING: Calories 395 (Calories from Fat 170); Fat 19g (Saturated 4g); Cholesterol 85mg; Sodium 390mg; Carbohydrate 27g (Dietary Fiber 3g); Protein 32g % DAILY VALUE: Vitamin A 4%; Vitamin C 4%; Calcium 2%; Iron 12% DIET EXCHANGES: 1 1/2 Starch, 3 1/2 Lean Meat, 1 Vegetable, 1 Fat Betty's Tip Wild rice is actually not a rice, but an aquatic grass native to North America that has a nutty, earthy flavor and chewy texture. It is more expensive than regular rice because of its more limited supply. Garnish platter with cranberries, strips of orange peel, and halved peaches. From "Betty Crocker Best Chicken Cookbook." Text Copyright 1999 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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