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Pre-Passover Cabinet Cleaning Rice Stuffed Roasted Chickens With Yukon Gold Potatoes

By: Sharon Matten January 06, 2022
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Servings: 1

Ingredients

  • 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

  1. Preheat oven to 325℉ convection roast or 350℉ bake for an non-convection oven.
  2. 1 foot cooking twine, cut into 2 6” pieces.
  3. Spray a large roasting pan with nonstick spray.
  4. Place the potatoes in a single layer on the bottom of the pan.
  5. Place the chickens on top of the potatoes.
  6. Set aside.
  7. Combine the rice and vegetable stock in a large stock pot.
  8. Bring to a boil, then reduce heat to low and cover tightly.
  9. Cook rice for the longest package directions of your combined rice.
  10. When the rice is done cooking, off heat then allow the rice to rest covered for 10 minutes.
  11. Uncover and fluff with a fork.
  12. In a large wok or skillet, heat the oil.
  13. Add the onions, celery and garlic.
  14. Saute until the the onions are starting to brown.
  15. Add the mushrooms and saute until the mushrooms are soft.
  16. Add the teriyaki sauce and stir to combine.
  17. Spoon the vegetables into the prepared rice.
  18. Mix until completely blended.
  19. Place 2-3 cups of the rice mixture into a separate bowl.
  20. This will be the stuffing.
  21. By separating out a few cups you avoid contaminating the whole batch of rice with salmonella from the chicken.
  22. If more rice is needed for stuffing you can always add it after.
  23. Gently spoon the rice stuffing into the chickens.
  24. Do not pack the rice in.
  25. Once the chickens are full, tie up the legs of each chicken to help ensure even roasting.
  26. Spray the chickens with olive oil spray, or rub the skin with a thin coat of olive oil.
  27. Sprinkle garlic and onion powder on top of the chickens.
  28. Top with fresh herbs, tucking some of the herbs around the chicken for additional flavor.
  29. Sprinkle some black pepper on top of the chickens.
  30. Place a meat thermometer in the meatiest part of the chicken thigh.
  31. Roast until the internal temperature of the chicken reaches 165℉.
  32. Remove the chickens from the oven.
  33. Remove stuffing and serve.

Tips

Note

  • If making this chicken in advance, remove the stuffing from the chickens before refrigerating. Never store stuffed chickens.

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