Stuffed Chicken
Submitted by Car55
Whole roast chicken stuffed with saffron rice, sauteed giblets, mushrooms, celery, and scallions. A golden-crusted centerpiece that uses every part of the bird.
YIELD
6 servingsPREP
20 minCOOK
1 hrsREADY
1 hrsThis roast chicken earns its stuffing. Saffron-tinted rice simmers in just a cup of water, turning a gentle gold as the threads bloom. Meanwhile the giblets (heart, liver, gizzard) sizzle in butter until browned through, then get chopped fine and folded into the rice with celery, sliced mushrooms, and scallions. Nothing wasted.
The two-stage oven method is worth learning. Ten minutes at 450°F (230°C) sears the skin and starts the fat rendering, then the heat drops to 350°F (175°C) for the long, even roast. Figure 20 minutes per pound and test by pricking the thigh. Clear juices mean done, pink or bloody means keep going.
Tying the drumsticks together isn’t just for looks. It holds the stuffing in and helps the bird cook more evenly. Extra stuffing bakes on the side in a casserole dish so everyone gets some.
Pro Tips
- Don’t skip pre-cooking the giblets. Raw giblets turn the stuffing grey and bloody.
- Rub butter aggressively under the skin as well as over it. Flavor plus crispy skin.
- Remove all stuffing from inside the bird before refrigerating leftovers. Stuffing left inside sours fast.
- Rest the bird at least 15 minutes before carving. Juices redistribute and stuffing slides out cleanly.
Variations
- Swap white rice for wild rice for a nuttier, more special-occasion stuffing.
- Add a handful of dried cherries or chopped apricots for a sweet-savory contrast.
- Use thyme and rosemary under the skin if saffron isn’t available.
Ingredients
Directions
Pre-heat oven to 450℉ (230℃).
Clean the chicken, remove any large gobs of fat and rinse away any residual goo from its inside.
Cook the rice in 1 cup of water, along with the saffron.
Salt to taste. Sauté the giblets in about 2 tablespoon of butter.
While these are cooking, clean and cut up the celery, mushrooms and scallions into small pieces.
When the giblets are done, chop them well.
Mix the rice, vegetables and mushrooms together in a bowl, and cram as much as will fit into the chicken.
Tie the ends of the drumsticks and the tail together.
Rub about 1 tablespoon of butter over the skin of the chicken.
Place remaining stuffing into a glass or ceramic casserole, cover, and set aside.
Place in the chicken in the oven, uncovered.
After 10 minutes, lower heat to 350℉ (180℃).
The chicken should cook approximately 20 minutes per pound.
Test the chicken by pricking it in the thickest part of the thigh; when it is done, only clear juices will come out.
If the chicken is still underdone, blood will come out.
Half an hour before the chicken is done, put the additional stuffing in the oven.
If there are leftovers, be sure to remove any extra stuffing from the inside of the chicken, as it will sour if stored inside the bird.
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