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Roasted Chicken with Apple-Cranberry Rice Stuffing

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Ingredients Method

Ingredients
  

Stuffing
  • 2 tbsp unsalted butter
  • ¼ cup chopped green onion
  • ¼ cup chopped celery
  • ⅓ cup coarsely chopped pecans or walnuts
  • 1 tbsp chopped dried sage
  • 2 tsp chopped dried thyme
  • 1-½ cups cooked rice
  • ½ cup diced apples ¼-inch dice, about ½ large apple
  • ½ cup sweetened dried cranberries
  • 3 tbsp chopped dried parsley
  • Salt
  • Pepper
  • Splash apple cider
Glaze
  • 1 cup apple cider
  • 2 tbsp maple syrup
  • 1 tsp Dijon mustard
  • pinch ground cinnamon
Chicken
  • 1/2-1 cup white wine

Method
 

Stuffing
  1. Melt butter in a skillet until foaming subsides. Add onions and celery and cook until softened, about 5 minutes. Add nuts, sage, thyme, parsley, and ¼ teaspoon each kosher salt and pepper. Cook for about 3 more minutes, until nuts are fragrant.
  2. Deglaze the pan with a small splash of apple cider, and scrape any brown bits from the bottom.
  3. Remove from heat and stir in cooked rice, apples, and cranberries. Season to taste with additional salt and pepper. Set aside.
Glaze
  1. Combine apple cider and maple syrup in a pot. Bring to a boil, reduce heat to maintain a steady bubble. Simmer until mixture is syrupy and reduced to about ⅓ to ½ cup, about 15 minutes.
  2. Whisk in Dijon mustard and cinnamon until smooth. Set aside.
Stuff and Roast the Chicken
  1. Remove chicken from the refrigerator about 30 minutes prior to roasting. Remove giblets, rinse, and pat dry with a paper towel.
  2. Preheat oven to 350 degrees F
  3. Lightly season the cavity of the chicken with salt and pepper. Fill cavity with stuffing. Add wine to the bottom of the pan.
  4. Brush the top and side with melted butter.
  5. Roast for 45 minutes, then spread glaze over the top of the chicken. Continue roasting an additional 15 minutes.
  6. When finished, the chicken should register 165 degrees F. Let rest for 10 minutes before serving.