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Herb Roasted Chicken with Wild Rice and Mushroom Stuffing Recipe

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Herb Roasted Chicken with Wild Rice and Mushroom Stuffing Recipe
Jen Hoy
This recipe for herb roasted chicken with wild rice and mushroom stuffing requires a couple of steps but is actually pretty easy to make, and is great for a special dinner. You can prep the bird and the stuffing ahead of time and stuff the bird when you’re ready to cook it (never stuff a bird ahead of time, as it breeds bacteria). The optional pan gravy requires only a good splash of wine or broth. You can serve this with roasted veggies (just add them to the roasting pan) and a salad for an impressive and delicious meal. It's perfect for an intimate dinner or holiday gathering. And ladies, if your man is an omnivore, this is a meal to make him very happy!

Prep Time: 15 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 45 minutes

Ingredients:

  • 1 (4-5 pound) organic, free-range chicken
  • Sea salt and freshly ground pepper
  • 3-4 sprigs fresh thyme, stems removed and chopped
  • 3 sprigs fresh rosemary, stems removed and chopped
  • 1 tablespoon olive oil
  • For the Stuffing:
  • 2 tablespoons olive oil
  • 1 small sweet onion, chopped
  • 1 stalk celery, chopped
  • 1 shallot, chopped
  • 2 cloves garlic, chopped fine
  • ½ pound shiitake or hen of the woods (maitake) mushrooms, chopped
  • 1 teaspoon finely chopped rosemary
  • 1 teaspoon finely chopped thyme or sage
  • Pinch of cayenne (optional)
  • 1 cup cooked wild rice
  • 2 cups cubed stale bread (corn bread or any artisan bread is great)
  • ½ cup white wine or broth
  • For pan gravy:
  • 11/2 cups wine or chicken stock

Preparation:

Preheat the oven to 450’ F.
Discard the giblets or reserve for stock. Rinse the chicken with cool water and pat dry with paper towels. Trim any excess fat away from both openings.
Generously salt and pepper the inside cavity of the chicken.
Mix together the thyme and rosemary in a small bowl.
Sprinkle one tablespoon of the herbs inside the cavity.
Rub the outside of the chicken with 1 tablespoon of the olive oil and season with salt and pepper. Sprinkle a tablespoon of the chopped herb mix under the skin of the breast.
Place the chicken in a roasting pan, breast side up.
Prepare the Stuffing: Heat the olive oil over medium flame in a large skillet. Add the onions, celery, shallot, garlic and mushrooms and cook for 7-8 minutes, until the vegetables begin to turn golden in color.
Add the cayenne, herbs and wild rice, and stir thoroughly. Remove from heat. Add the bread and half of the broth. Toss the mixture together, adding more broth if needed so the mixture is moist but not soggy. Season to taste.
When the mixture has cooled to room temperature, loosely pack the cavity of the bird with the stuffing and tie the legs together to secure the stuffing. Any leftover stuffing can be baked in a separate dish during the last 20 minutes of preparation.
Roast the chicken for 15 minutes and reduce heat to 375’. Continue roasting for about 1 hour. The juices should run clear when you pierce the joint between the leg and thigh.
Place the chicken on a platter and let the bird cool for about 10 minutes before carving. This seals in the juices.
If you want to make a quick sauce, drain off as much fat as possible and place the pan over high heat. Add the wine or stock, and whisk up any brown bits that are stuck to the bottom of the pan. Let the sauce reduce to about ¾ cup, season to taste and serve.
Serves about 4
Copyright 2011 by Jen Hoy
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