Roast Chicken with Rice and Pine Nut Stuffing

There’s a comforting aroma that fills my kitchen whenever I prepare a whole roasted chicken, a scent that instantly transports me back to childhood Sunday dinners. It’s more than just food; it’s a memory of warmth, family gathered around the table, and the simple joy of a perfectly cooked meal. This particular recipe, with its fragrant rice and pine nut stuffing, has always been a star player. It’s the kind of dish that looks impressive enough for guests but is simple enough for a weeknight treat, a testament to its enduring appeal over the years.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 50 minutes
• Servings: 4
• Yield: 1 whole roasted chicken
• Dietary Type: Not specified (easily adaptable)

Ingredients

• 1 whole chicken (approximately 3 pounds, giblets reserved)
• 1 ½ teaspoons salt
• ½ teaspoon fresh ground pepper
• 4 tablespoons butter
• 1 medium onion, chopped
• ¼ cup pine nuts
• 1 cup rice (Organic Jasmine or Organic Brown rice is awesome)
• ¼ cup raisins
• 2 tablespoons fresh parsley, chopped
• 2 ¼ cups water
• Remaining salt and pepper for stuffing (to taste)

Equipment Needed

• Roasting pan
• Large saucepan with a lid
• Lightly buttered baking dish
• Kitchen twine (optional, for tying legs)
• Basting spoon or brush

Instructions

1. Begin by preheating your oven to 375°F (190°C). Take your whole chicken and rinse it thoroughly under cool running water, then pat it completely dry inside and out with paper towels. This step is crucial for achieving crispy skin. Season the cavity and the exterior of the chicken generously with ½ teaspoon of salt and ¼ teaspoon of pepper. If your chicken came with a bag of giblets inside the cavity, reserve them for the stuffing. Coarsely chop these giblets.

2. In a large saucepan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook, stirring occasionally, until it becomes soft and translucent, which should take about 3 to 5 minutes. Next, add the chopped giblets and the pine nuts to the saucepan. Continue to cook, stirring, until the giblets are no longer pink.

3. Now, it’s time to incorporate the rice. Stir in 1 cup of rice, ¼ cup of raisins, and 2 tablespoons of chopped fresh parsley. Add the 2 ¼ cups of water, along with the remaining salt and pepper to taste. Bring this mixture to a rolling boil. Once boiling, reduce the heat to low, cover the saucepan tightly with a lid, and let it simmer for 25 minutes, or until the rice has absorbed all the liquid.

4. While the rice is simmering, you can prepare the chicken for roasting. Loosely stuff the rice mixture into the cavity of the chicken. You can then spoon the remainder of the rice mixture into a lightly buttered baking dish. To close the cavity opening, you can either tie the chicken legs together with kitchen twine or make a small slit on one side of the opening and pull the drumstick through the hole.

5. Place the prepared chicken in a roasting pan. Brush the entire exterior of the chicken with the remaining 2 tablespoons of butter, which you should melt beforehand.

6. Place the chicken in the preheated oven and begin baking for 1 ½ hours. During this time, it’s important to baste the chicken with the pan juices every 20 minutes. This basting action helps to keep the chicken moist and promotes an even, golden-brown skin. Continue roasting until the juices run clear when pierced with a knife or skewer, indicating the chicken is fully cooked.

7. During the last half-hour of the chicken’s roasting time, place the baking dish containing the remaining stuffing into the oven to heat through.

Expert Tips & Tricks

• For Extra Crispy Skin: Ensure the chicken is thoroughly dried before seasoning and applying the melted butter. A dry surface is key to achieving that desirable crackle.
• Even Cooking: If your chicken has particularly thick thighs or breasts, you can help it cook more evenly by gently loosening the skin over these areas and pushing some of the butter underneath.
• Doneness Test: The most reliable way to check if your chicken is done is by using a meat thermometer inserted into the thickest part of the thigh (without touching the bone). It should register 165°F (74°C). If the skin is browning too quickly before the chicken is cooked through, you can loosely tent it with aluminum foil.

Serving & Storage Suggestions

Serve your beautifully roasted chicken hot, with the fragrant rice and pine nut stuffing on the side, or spooned alongside. The pan juices can be drizzled over the chicken and stuffing for extra flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. This chicken makes an outstanding chicken salad for sandwiches the next day! Simply mix the leftover chicken and stuffing with mayonnaise. It’s so delicious, you’ll find it hard to get the chicken salad onto the bread without eating it all beforehand!

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	868.6 kcal	54%
Total Fat	52.3 g	80%
Saturated Fat	17.7 g	88%
Cholesterol	203 mg	67%
Sodium	1118.5 mg	46%
Total Carbohydrate	50 g	16%
Dietary Fiber	1.9 g	7%
Sugars	6.9 g	27%
Protein	47.9 g	95%

Note: Nutritional information is an estimate and can vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Herbal Infusion: Feel free to add other fresh herbs like thyme, rosemary, or sage to the onion and pine nut mixture for an aromatic twist.
• Nutty Alternatives: If pine nuts aren’t available or preferred, chopped walnuts or slivered almonds can be a delightful substitute.
• Fruity Additions: Dried cranberries or chopped dried apricots can be used in place of, or in addition to, the raisins for a different sweet and tart profile.
• Vegetable Boost: Finely diced celery or bell peppers can be sautéed with the onion to add more texture and nutritional value to the stuffing.

FAQs

Q: Can I prepare this recipe ahead of time?
A: You can chop your vegetables and measure out your dry ingredients in advance, but it’s best to assemble and roast the chicken just before serving for optimal results.

Q: What if I don’t have a roasting pan?
A: A sturdy oven-safe baking dish or a cast-iron skillet can also be used to roast the chicken. Ensure it’s large enough to accommodate the chicken and any drippings.

Q: How do I ensure the stuffing inside the chicken is fully cooked?
A: Stuff the cavity loosely, as the rice will expand as it cooks. The heat of the chicken will cook the stuffing, and it should reach a safe internal temperature along with the chicken.

Q: Can I use a different type of rice?
A: Yes, while Jasmine or Brown rice are recommended for their texture and flavor, other medium or long-grain rice varieties can be used. Adjust cooking time slightly if necessary.

Q: My chicken skin isn’t as crispy as I’d like. What did I do wrong?
A: Ensure you patted the chicken very dry before seasoning and applying butter. Also, make sure your oven is at the correct temperature and consider increasing the heat slightly for the last 10-15 minutes of cooking, keeping a close eye to prevent burning.

Final Thoughts

This Roast Chicken with Rice and Pine Nut Stuffing is more than just a recipe; it’s an invitation to create lasting memories in your kitchen. The symphony of flavors and aromas, from the savory chicken to the subtly sweet and nutty stuffing, is sure to delight your family and friends. Don’t hesitate to adapt it with your favorite herbs or nuts – that’s the beauty of cooking! I encourage you to give this dish a try and savor every comforting bite. It pairs wonderfully with a crisp green salad or roasted seasonal vegetables. Happy cooking!