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)
- Salt
- Freshly ground pepper
1
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.
2
Spoon the mushroom mixture into a mixing bowl and add the lime peel, lime juice, and rice. Season with salt and pepper. Set aside.
3
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.
4
Bake in a roasting pan for 1 ½ hours, or until an insta-read thermometer reads 170 degrees F.
- TAGS:
- cooking,
- eatocracy,
- eating,
- recipes,
- nostalgia,
- food,
- food_culture,
- family_recipes,
- traditions
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