Ingredients
Scale
- 2 large roasting chickens (3–4 lb each)
- 2 lb Yukon Gold potatoes (medium size B), cut into 1/2 inch slices
- 2 1/4 cups of your leftover uncooked rice (Brown, Black, Red, White)
- 4 cups vegetable stock (I like Manischewitz)
- 2 tablespoons extra virgin olive oil
- 1 large onion diced
- 1 cup celery, sliced
- 2 cloves garlic, or 2 frozen cubes
- 1 lb mushrooms, sliced
- 1/4 cup teriyaki sauce
- nonstick spray
- olive oil spray, or olive oil
- garlic powder
- onion powder
- black pepper
- fresh herbs (parsley, sage, rosemary, and thyme)
Instructions
- Preheat oven to 325℉ convection roast or 350℉ bake for an non-convection oven.
- 1 foot cooking twine, cut into 2 6” pieces.
- Spray a large roasting pan with nonstick spray.
- Place the potatoes in a single layer on the bottom of the pan.
- Place the chickens on top of the potatoes.
- Set aside.
- Combine the rice and vegetable stock in a large stock pot.
- Bring to a boil, then reduce heat to low and cover tightly.
- Cook rice for the longest package directions of your combined rice.
- When the rice is done cooking, off heat then allow the rice to rest covered for 10 minutes.
- Uncover and fluff with a fork.
- In a large wok or skillet, heat the oil.
- Add the onions, celery and garlic.
- Saute until the the onions are starting to brown.
- Add the mushrooms and saute until the mushrooms are soft.
- Add the teriyaki sauce and stir to combine.
- Spoon the vegetables into the prepared rice.
- Mix until completely blended.
- Place 2-3 cups of the rice mixture into a separate bowl.
- This will be the stuffing.
- By separating out a few cups you avoid contaminating the whole batch of rice with salmonella from the chicken.
- If more rice is needed for stuffing you can always add it after.
- Gently spoon the rice stuffing into the chickens.
- Do not pack the rice in.
- Once the chickens are full, tie up the legs of each chicken to help ensure even roasting.
- Spray the chickens with olive oil spray, or rub the skin with a thin coat of olive oil.
- Sprinkle garlic and onion powder on top of the chickens.
- Top with fresh herbs, tucking some of the herbs around the chicken for additional flavor.
- Sprinkle some black pepper on top of the chickens.
- Place a meat thermometer in the meatiest part of the chicken thigh.
- Roast until the internal temperature of the chicken reaches 165℉.
- Remove the chickens from the oven.
- Remove stuffing and serve.
Notes
Note
- If making this chicken in advance, remove the stuffing from the chickens before refrigerating. Never store stuffed chickens.
