Clay Pot Cooking.org
A lemony rice stuffing with currants and pine nuts fills this elegant stuffed chicken, roasted with mushrooms and lemon juice. All you need to complete this choice dish is a simple green vegetable, such as a lightly cooked sliced zucchini.
1 whole frying chicken (3 ¾ to 4 pounds)
1 small onion chopped finely
2 tablespoons olive oil
2/3 cups uncooked long grain rice
3 tablespoons pine nuts (may be replaced with almonds)
1 lemon
1 ¼ cups chicken broth (canned or homemade)
1 clove of garlic (minced)
2 tablespoons dried currants (I have used raisins)
½ teaspoon salt
¼ teaspoon ground cinnamon
¼ pound mushrooms sliced (may use canned)
¼ teaspoon dried rosemary leaves crumbled
1. Sauté onion in oil in medium skillet until soft but not brown. Stir in the rice and pine nuts; cook until light brown. Grate lemon rind; squeeze juice and reserve. Stir chicken broth, garlic, currants, salt, cinnamon and lemon rind into rice. Cook covered over low heat for 20 minutes (rice will be slightly chewy)
2. Soak the top and bottom of your at least 3 ¼ quart clay cooker in cool water for 15 minutes. Make sure vessel is total submerged.
3. Rinse chicken and pat dry, reserve neck and giblets for other use. (making stock) Fill cavity of chicken with the rice mixture. Drizzle reserved lemon juice over the chicken and mushrooms; sprinkle with rosemary.
4. Place covered cooker in a cold oven. Set oven at 475 degrees and bake until chicken is tender and juices run clear when the thigh is pierced approximately 1¼ hours. If necessary remove the cover and bake until the chicken is crisp and brown and additional 5 to 10 minutes.
5. Let chicken stand for 15 to 20 minutes then carve and serve with mushrooms, cooking liquid and rice stuffing.
# Title: Clay Cookery, by the editors of consumer guide, Simon and Schuster 1979 by Publications International, Ltd. Page 56.
1 whole frying chicken (3 ¾ to 4 pounds)
1 small onion chopped finely
2 tablespoons olive oil
2/3 cups uncooked long grain rice
3 tablespoons pine nuts (may be replaced with almonds)
1 lemon
1 ¼ cups chicken broth (canned or homemade)
1 clove of garlic (minced)
2 tablespoons dried currants (I have used raisins)
½ teaspoon salt
¼ teaspoon ground cinnamon
¼ pound mushrooms sliced (may use canned)
¼ teaspoon dried rosemary leaves crumbled
1. Sauté onion in oil in medium skillet until soft but not brown. Stir in the rice and pine nuts; cook until light brown. Grate lemon rind; squeeze juice and reserve. Stir chicken broth, garlic, currants, salt, cinnamon and lemon rind into rice. Cook covered over low heat for 20 minutes (rice will be slightly chewy)
2. Soak the top and bottom of your at least 3 ¼ quart clay cooker in cool water for 15 minutes. Make sure vessel is total submerged.
3. Rinse chicken and pat dry, reserve neck and giblets for other use. (making stock) Fill cavity of chicken with the rice mixture. Drizzle reserved lemon juice over the chicken and mushrooms; sprinkle with rosemary.
4. Place covered cooker in a cold oven. Set oven at 475 degrees and bake until chicken is tender and juices run clear when the thigh is pierced approximately 1¼ hours. If necessary remove the cover and bake until the chicken is crisp and brown and additional 5 to 10 minutes.
5. Let chicken stand for 15 to 20 minutes then carve and serve with mushrooms, cooking liquid and rice stuffing.
# Title: Clay Cookery, by the editors of consumer guide, Simon and Schuster 1979 by Publications International, Ltd. Page 56.
Copyright © 2007 • All Rights reserved
This recipe comes from Clay Cookery by The Editors of Consumer Guide that was part of my mother’s extensive collection of cook books. I have prepared this recipe several times with very pleasant results. I hope you enjoy it too.
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