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Chef Don's
Favorite Poultry Recipes
Roast Chicken stuffed with Wild Rice and Vegetables
Serves 4
1 4-6 lb. Whole Chicken
1 cup Wild Rice Blend, cooked
2 Tbsp. Carrot
1 Tbsp. Onion
2 Tbsp. Celery
3 Tbsp. Corn
1 Tbsp. Scallions, sliced
2 Tbsp. Green Beans, chopped
2 tsp. Sun Dried Tomatoes, sliced
2 oz. Baby Spinach, wilted and chopped
2
Tbsp. Red Pepper
2 tsp. Roasted Garlic
2 tsp. + 2 tsp. Thyme
1 tsp. + 2 tsp. Rosemary, chopped
1 Tbsp. + 2 tsp. Parsley
2 oz. White Wine
Butter
as needed
Oil as needed
2 tsp. Garlic, minced
Salt an Pepper to taste
Preheat oven to 450°. Remove giblet pouch and neck from chicken and
rinse well. In a large bowl put the cooked rice, scallions, tomatoes,
and spinach. Mix well and put aside. Meanwhile heat about 1 Tbsp. of
butter and 2 tsp. of oil in a pan. Sauté the onion, carrot,
celery, corn, beans and peppers until the onions are opaque. Add the
white wine to the pan along with the roasted garlic, 2 tsp. of
thyme, 1 tsp. of rosemary, and 1 Tbsp. of parsley. Boil until the wine
reduce by 3/4. Add the vegetable to the rice mixture and mix well. Let
cool. In a small bowl mix the remaining spices, salt pepper and some
oil to make a paste. Run your fingers between the skin and the meat of
the chicken. Rub the spice mixture between the skin and the meat. Stuff
the chicken with the stuffing and place into a roasting pan. Rub the
skin of the chicken with butter and minced garlic, season with salt and
pepper. Fill the bottom of the pan with about 1/2 inch of water. Roast
at 450° for 15–20 minutes. Reduce heat to 350° and roast
for approx. 1 1/2 hours. The chicken is done when the stuffing reaches
160° and the juices run clear. Remove the chicken from the oven,
cover and let rest for 15-20 minutes. Remove the stuffing from the bird
and put into a bowl. Slice or cut up the chicken as desired. Strain the
dripping and use for sauce. Serve. |
Giblet Pan Gravy
Yield: 1 qt.
4 cups Turkey Drippings
1/4 cup Flour
3-4 Tbsp. Water
2 tsp. Garlic Powder
1-2 tsp. Thyme
Gravy Master, as needed
Salt and Pepper to taste
After removing the drippings from the pan let them sit in your pot for
a few minutes. Skim most of the fat off of the dripping but be sure to
leave about 1/4 of the fat in the pot. Bring the drippings to a boil
and reduce the heat to a simmer. Combine the flour and the water in a
bowl and whip until completely smooth. Whisk this mixture into the
drippings. Be sure to whip the gravy constantly so it won’t be lumpy.
Add the spices and simmer for 10- 15 minutes. Add the Gravy Master to
desired color. Adjust seasonings and serve. |
| Ring Bros. Marketplace |
| 485 Route 134, South Dennis, Cape Cod |
| 508-394-2244 |
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