Roast Chicken with Brown Rice Stuffing

Preparation info

  • Serves

    4 to 6

    • Difficulty

      Medium

Appears in

The Clay-Pot Cookbook

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

  • About

If asked to name the most successful dish we ever cooked in the Etruscan clay pot, this would be it. More than any other recipe, this juicy and succulent chicken with the unequaled stuffing and sauce made our dinner guest go out and buy a pot the next day.

For a table of six, we cook two roasting chickens in the large turkey-size pot. We found brown rice gives the stuffing a lustier, stick-to-the-ribs taste and texture, and we get good results with Uncle Ben's. Remember: A larger pot and the stuffing both add cooking time.

Ingredients

    Method