Roast Chicken With Rice And Pine Nut Stuffing

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 whole chicken (about 3 pounds, giblets reserved)
• 1 1/2 teaspoons salt
• 1/2 teaspoon fresh ground pepper
• 4 tablespoons butter
• 1 medium onion, chopped
• 1/4 cup pine nuts
• 1 cup rice (organic jasmine or organic brown is awesome)
• 1/4 cup raisins
• 2 tablespoons fresh parsley

Recipe

• 1 preheat oven to 375; rinse chicken and pat dry; season inside and out with ½ teaspoon salt and ¼ teaspoon pepper: coarsely chop giblets.
• 2 in a large saucepan, melt 2 tablespoons of butter over medium heat; add onions and cook until soft, 3-5 minutes; add giblets & pine nuts; cook, stirring, until giblets are no longer pink; stir in rice, raisins, parsley, remaining salt & pepper, and 2 ¼ cups of water; bring to boil, reduce heat to low, cover and simmer for 25 minutes, until rice has absorbed liquid.
• 3 stuff cavity loosely with rice mixture; spoon remainder into a lightly buttered baking dish. tie chicken legs or make slit on one side of opening and pull drumstick through hole to close opening; place in roasting pan and brush chicken with remaining butter (melted); bake for 1 ½ hours, basting with pan juices every 20 minutes, until juices run clear, and heat remaining stuffing in oven during last half-hour of roasting time.