Posted by: Queen Bee 10-07-99 4:15 PM
Roast Chicken with Orange Rice Stuffing and Citrus Sauce
Source: Live Longer
1 small roasting chicken or whole broiler-fryer (3 lb )
2 cups cooked brown rice
1/2 cup coarsely chopped pecans or walnuts or pine nuts (don't chop pine nuts.)
3 tablespoons minced parsley
2 tablespoons orange juice
1/2 teaspoon grated lemon rind
1/4 teaspoon salt
1 tablespoon lemon juice
Citrus Sauce:
1 cup orange juice
2 tablespoons honey
1 tablespoon lemon juice
1 tablespoon cornstarch mixed with 3 tablespoons water.
Preheat oven to 400° F.
In a medium-sized bowl, combine rice, pecans, parsley, orange juice, and lemon rind.
Sprinkle inside of chicken with salt and lemon juice.
Stuff breast cavity with rice mixture and truss chicken.
Place chicken on a rack in a roasting pan and roast for 55 minutes or until juices run clear
when a thigh is pricked with a fork and a leg moves easily in socket.
When chicken is done, transfer to a platter, cover to keep warm, and let stand for 10 minutes.
Meanwhile, prepare sauce.
In a small saucepan, combine orange juice, honey and lemon juice bring to a boil over moderate heat, stirring constantly.
Whisk cornstarch-water mixture briefly, then add it to saucepan and bring mixture to a boil.
Boil sauce for one minute, stirring constantly.
Carve chicken, discarding skin, and serve with sauce, rice stuffing and steamed broccoli.
Serves 4
Per serving
calories 472
saturated fat 2 g
total fat 12 g
protein 47 g
carbohydrates 42 g
fibre 3g
sodium . 297 g
cholesterol . 143 g