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Roasted Rice Stuffed Chicken Recipe

Roasted Rice Stuffed Chicken Recipe
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Prepare the ingredients before making Roasted Rice Stuffed Chicken in your home. Then, follow these steps below to serve Roasted Rice Stuffed Chicken for your family or friends.

Ingredients: Roasted Rice Stuffed Chicken

  • 2 cup Par cooked white rice (might need more depending on the size of your bird)
  • 1 Fryer chicken
  • Seasoning salt
  • Salt and pepper
  • Garlic powder
  • Rosemary
  • 1 cup White wine
  • 1 cup Butter plus extra
  • Parsley

How to Make Roasted Rice Stuffed Chicken

If you have prepared the ingredients needed, now time to start cooking. There are 11 steps you must follow to make Roasted Rice Stuffed Chicken in your home by yourself.

    Step 1
  • Take your bird out 30-45 minutes before starting to bring it to room temperature. Pat dry if needed before starting.
  • Step 2
  • Preheat oven to 425°F and position a rack in the middle of your oven.
  • Step 3
  • Season par cooked white rice with a bit of butter and all purpose seasoning.
  • Step 4
  • Empty your bird of innards if needed. Season your fryer with salt, pepper, garlic powder and Rosemary. Make sure you season well this includes all areas: wings, under wings, between the thighs and inside the cavity.
  • Step 5
  • Stuff your bird with your rice mixture.
  • Step 6
  • If you would like, truss your bird after stuffing it. Find a YouTube video to explain this that's what I did and it takes practice but it's worth it. This is optional however I have found trussing your bird makes for a very beautiful presentation.
  • Step 7
  • Place your bird in a baking dish, I like to stuff extra rice in after trussing it and placing it in the baking dish.
  • Step 8
  • Melt 1 cup butter with the white wine then add a sprinkle of parsley.
  • Step 9
  • Baste your bird with 1/3 of your wine mixture.
  • Step 10
  • Roast your bird in the oven for 15 minutes, then reduce heat to 375°F. After 15 minutes baste with 1/3 more of your wine mixture. I give it another 30 minutes before a final basting with the remaining wine, continue roasting until juices run clear or when a meat thermometer in the inner thigh reaches 165F, about 50 minutes to an hour more after lowering to 375°F
  • Step 11
  • Let your bird rest for 15-20 minutes once out of the oven before carving.
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