Roasted Rice Stuffed Chicken. Greek roast chicken with lemon and rice stuffing - stavros' kitchen - greek cuisine. This wild rice-stuffed chicken is an elegant alternative to the traditional Sunday night roasted chicken dinner. Rub seasoning mixture under loosened skin and over breasts and drumsticks.

A stuffed bird sounds like a great idea, right? I know, it holds the charm of a one dish meal, with your protein and starch cooking at the same time. So what do we end up with? You can cook Roasted Rice Stuffed Chicken using 9 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Roasted Rice Stuffed Chicken

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

A moist, juicy chicken with golden, crisp skin and scrumptious rice stuffing, all cooked much faster than the traditional roast bird. Roast chicken stuffed with a fragrant turmeric flavored rice stuffing. Stuff the rice mixture into both chickens. Chicken breasts might be considered plain or trite to have for dinner, but when they are stuffed with delicious wild rice, then suddenly, it tastes like a brand new meal.

Roasted Rice Stuffed Chicken instructions

Take your bird out 30-45 minutes before starting to bring it to room temperature. Pat dry if needed before starting..
Preheat oven to 425°F and position a rack in the middle of your oven..
Season par cooked white rice with a bit of butter and all purpose seasoning..
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..
Stuff your bird with your rice mixture..
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..
Place your bird in a baking dish, I like to stuff extra rice in after trussing it and placing it in the baking dish..
Melt 1 cup butter with the white wine then add a sprinkle of parsley..
Baste your bird with 1/3 of your wine mixture..
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.
Let your bird rest for 15-20 minutes once out of the oven before carving..

It is a recipe you will want to have laminated and framed on the wall in your kitchen. That is how unbelievably grand the chicken breasts. Stuff the chicken with the rice and line them up in a casserole dish. When that pan comes out of the oven, it is like… *Hallelujah Chorus*. The juices from the chicken seep into the rice, and the tender chicken contrasts perfectly with its slightly soupy, ooey.