Roast Chicken With Rice And Pine Nut Stuffing

1. 1

   Preheat oven to 375; Rinse Chicken and pat dry; Season inside and out with 1/2 Teaspoon Salt and 1/4 Teaspoon Pepper: Coarsely Chop Giblets.

2. 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 1/4 Cups of Water; Bring to boil, reduce heat to low, cover and simmer for 25 minutes, until rice has absorbed liquid.

3. 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 1/2 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.