Minnesota Wild Rice-Stuffed Chicken is a superb dish that always hits the mark. The moist chicken with soft fluffy rice inside. It is in many ways a one dish meal. The flavour of all of the herbs and vegetables penetrates into the chicken while the chicken juices flavour the vegetables. Served as a main dish with potatoes or a salad for a perfect summer recipe.

Minnesota Wild Rice Stuffed Chicken

Instead of sitting the chicken on top of the rice, stuff it instead.

4.56 from 58 votes

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Course: Main Dish

Cuisine: American

Keyword: Chicken, Vegetables

Prep Time: 45

Cook Time: 1 45

Total Time: 2 30

Servings: people

Calories: 330kcal

Ingredients

6 oz long grain rice with wild rice
2 medium cooking apples cored and chopped
8 oz mushrooms sliced
1 cup carrot shredded
1/2 cup scallions sliced thinly
1/2 tsp Pepper
6 lbs chicken
2-3 tbsp apple jelly melted
1 medium apple cut into wedges

Instructions

For stuffing, cook rice according to package directions, except add apples, mushrooms, carrot, onion, and pepper to rice before cooking.
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.
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.
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.

Notes

Team up this apple-glazed bird with a chicory and red onion salad dressed with a blue cheese vinaigrette.

Nutrition

Minnesota Wild Rice-Stuffed Chicken