Roasted Chicken with Rice, Apple, and Cilantro Stuffing

A whole roasted chicken. A whole one. Yeah. Just look.

This particular bird is 5.38 pounds. And it was delicious. Just giving you both facts and something to look forward to.

Rice, Apple, and Cilantro Stuffing

1 3/4 c cooked rice (brown, white, or a mixture)
1/2 diced apple
1/2 diced onion
1 clove garlic, minced
1 c celery, chopped
1 T cilantro paste, or 2 T fresh cilantro, or 1 T cilantro, dried
1/2 lime, cut into rounds
1/2 T cumin
2 t Jane’s Crazy Mixed-Up Salt

Cook the rice. Preheat the oven to 375 degrees F.

After cooking rice per instructions (If using both brown and white rice, cook separately as they require different cooking times.), chop vegetables and fruit. I used a honeycrisp apple.

Mince garlic.

Then chop celery and slice lime. Compile and add to rice.

Add cilantro and spices. Mix together.

No, it doesn’t look all that pretty here. But set it aside. We’ll come back to it.

Let’s get back to that whole chicken. You’ll want to take out the neck and giblets. Yuck. Grossest phrase on this whole website. Every time I touch raw chicken, I wash my hands. I encourage proper hygiene when handling raw poultry. Pat chicken dry with paper towel then place into a roasting pan. Ask it if it’s comfortable. Make sure it is.

It is not easy to illustrate raw chicken without grossing yourself out. I hope you’re not experiencing similar reactions. So, see that loose skin there? I did that. It’s very easy, but you’ll use that as access to the breasts and drumsticks. This is your butter and spice portal. Take a pat of butter, softened, and rub over breasts under the skin.

There’s my pat. That and sea salt and freshly ground black pepper and cumin went under the skin, over the breasts, and around to the drumstick.

Now is the time to stuff the bird.

You might want to tie its legs together with twine. I had no twine. Therefore, this chicken is a little loosey goosey but not worse for the wear.

Roasted Chicken
5 lbs whole chicken
1 T butter, softened
Salt and pepper to taste
1 1/2 c vegetable broth

Place stuffed chicken (in roasting pan) in preheated oven. Pour vegetable broth over chicken. Leave it be for 40 minutes. Maybe baste it once with the vegetable broth.

Turn temperature up to 450 degrees F and bake for 25 more minutes, or until meat thermometer inserted into meaty part of thigh reads 170 degrees F. With five minutes to go, you can dab butter over the chicken and stuffing. Careful not to burn yourself. (I burnt my thumb.)

Before taking the chicken out of the roasting pan, it’ll do you good to note that the roasting pan is incredibly hot. Very hot. It just came out of an awfully hot oven. Don’t touch the handles with your bare hand. Even if you’re just trying to turn the pan. Don’t touch it. It’ll result in painful, terrible burns. (Other thumb and index finger. Aloe and bagged frozen vegetables are my friends.)

Carve chicken with a chef’s knife if you don’t have a carving knife and serve with stuffing. Pick out the large bits of lime and squeeze over the stuffing and/or chicken, and discard the lime.

Wasn’t that worth all the gross and all the raw chicken and all the number of times you washed your hands? (And the burns. For me. Hopefully you’ll learn from my pain.)

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