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Name: Minnesota Wild Rice-stuffed Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 10
Cuisine: American
Ingredients: 1 6-ounce package long grain and wild rice mix 6-ounce package long grain and wild rice mix; 2 medium ooking apples such as Granny; Smith or Jonathan cored and chopped; 8 ounces sliced fresh mushrooms 3 cups; 1 cup shredded carrot shredded carrot; 1/2 cup thinly sliced green onion thinly sliced green onion; 1/2 teaspoon pepper pepper; 1 5- to 6-pound whole roasting chicken 5- to 6-pound whole roasting chicken; Tbs apple jelly melted; 1 medium apple cut into wedges optional

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INGREDIENTS

1 6-ounce package long grain and wild rice mix ; 6-ounce package long grain and wild rice mix
2 medium ooking apples ; such as Granny
Smith or Jonathan cored and chopped
8 ounces sliced fresh mushrooms ; 3 cups
1 cup shredded carrot ; shredded carrot
1/2 cup thinly sliced green onion ; thinly sliced green onion
1/2 teaspoon pepper ; pepper
1 5- to 6-pound whole roasting chicken ; 5- to 6-pound whole roasting chicken
Tbs apple jelly ; melted
1 medium apple ; cut into wedges optional

INSTRUCTIONS

1. For stuffing, cook rice according to package directions, except addapples, mushrooms, carrot, onion, and pepper to rice before cooking.

2. Meanwhile, rinse chicken; pat dry with paper towels. Spoon some of thestuffing loosely into the neck cavity. Pull the neck skin to the back andfasten with a small skewer. Lightly spoon the remaining stuffing into bodycavity. Tuck drumsticks under the band of skin that crosses the tail. Ifthere is no band, tie drumsticks to tail. Twist the wing tips under thebird.

3. Place stuffed chicken, breast side up, on a rack in a shallow roastingpan. Insert meat thermometer into the center of one of the thigh muscles.The bulb should not touch the bone. Roast, uncovered, in a 325 degree F.oven for 1-3/4 to 2-1/2 hours or until meat thermometer registers 180degrees F. to 185 degrees F. At this time, chicken is no longer pink and thedrumsticks move easily in their sockets. When the bird is two-thirds done,cut the band of skin or string between the drumsticks so the thighs willcook evenly. Brush chicken with melted jelly once or twice during the last10 minutes of roasting.

4. Remove chicken from oven and cover it with foil. Let stand for 10 to 20minutes before carving. Transfer the chicken to a serving platter. Spoon thestuffing around the chicken. Garnish with apple wedges, if desired. Makes 10servings.

Nutrition (provided by recipe author)------------------------------------- Calories: 332 Calories From Fat: 118 Total Fat: 13g Cholesterol: 93mg Sodium: 365mg Carbohydrates: 19g Protein: 34g

Comments: Team up this apple-glazed bird with a chicory and red onion saladdressed with a blue cheese vinaigrette.

Web Page: http://www.bhg.com/bhg/recipe/

NOTES

Alert editor

Minnesota Wild Rice-stuffed Chicken

1 6-ounce package long grain and wild rice mix 6-ounce package long grain and wild rice mix
2 medium ooking apples such as Granny
 Smith or Jonathan cored and chopped
8 ounces sliced fresh mushrooms 3 cups
1 cup shredded carrot shredded carrot
1/2 cup thinly sliced green onion thinly sliced green onion
1/2 teaspoon pepper pepper
1 5- to 6-pound whole roasting chicken 5- to 6-pound whole roasting chicken
 Tbs apple jelly melted
1 medium apple cut into wedges optional

1. For stuffing, cook rice according to package directions, except addapples, mushrooms, carrot, onion, and pepper to rice before cooking.

Nutrition (provided by recipe author)------------------------------------- Calories: 332 Calories From Fat: 118 Total Fat: 13g Cholesterol: 93mg Sodium: 365mg Carbohydrates: 19g Protein: 34g

Comments: Team up this apple-glazed bird with a chicory and red onion saladdressed with a blue cheese vinaigrette.

Web Page: http://www.bhg.com/bhg/recipe/

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Nutrition

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Serving Size: 1 Serving (39g)
Recipe Makes: 10 Servings

Calories: 11
Calories from Fat: 1 (9%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 9mg		0 %
Potassium 120.9mg		3 %
Total Carbohydrate 2.1g		1 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 1.4g
Protein 0.9g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 11

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