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Roasted Stuffed Chicken

Roasted Stuffed Chicken

Southern Living APRIL 1998

  • Yield: 6 to 8 servings


  • 1/4 cup chicken broth
  • 2 tablespoons olive oil
  • 1 teaspoon lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1 cup cooked brown rice
  • 1 carrot, chopped
  • 1 celery rib, chopped
  • 1 small onion, chopped
  • 1 (6-pound) whole hen


Stir together first 6 ingredients.

Stir together rice and next 3 ingredients. Toss with half of broth mixture, reserving remaining broth mixture. Spoon rice mixture into hen cavity. Tuck wings under, and tie legs together with string, if desired. Place hen, breast side up, on a rack in a roasting pan; brush with reserved broth mixture.

Bake at 375° for 2 hours or until a meat thermometer inserted into hen thigh registers 180° and stuffing registers 165°. Let stand 15 minutes before slicing.


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Roasted Stuffed Chicken Recipe