- Posted February 1, 2013 by
Mushroom Stuffed Chicken
- 1 (3 ½ lb.) roasting chicken
- Olive oil
- 2 tablespoons butter
- 1 small onion (chopped)
- 6 oz. button mushrooms (finely chopped)
- 1 garlic clove (minced)
- Grated peel from ½ a lime
- Juice from ½ a lime
- 1/3 cup Basmati rice (cooked and drained)
- Freshly ground pepper
Preheat the oven to 350 degrees F. In a skillet, melt the butter over medium high heat. Add the onion and mushrooms and sauté for 3 minutes. Add the garlic and cook another half minute.
Spoon the mushroom mixture into a mixing bowl and add the lime peel, lime juice, and rice. Season with salt and pepper. Set aside.
Gently move your hands between the skin and the meat of the bird, beginning at the neck. Place ¾ of the stuffing between the skin and meat. Place the rest of the stuffing inside the bird. Brush the skin of the bird with oil and season with salt and pepper.
Bake in a roasting pan for 1 ½ hours, or until an insta-read thermometer reads 170 degrees F.