Name: Roast Chicken with Brown Rice Stuffing
Yield: Serves 4 to 6
Ingredients: ¼ teaspoon dried rosemary (or ½ teaspoon fresh chopped rosemary); 6 large shallots, chopped fine; 1 teaspoon dried sage (or 8 chopped leaves of fresh sage); 3 chicken livers, diced; 2 teaspoons salt; ¾ cup sherry; ⅓ cup pine nuts; ⅓ cup dried currants; 1 cup raw brown rice; 1¾ cups chicken stock; 1 roasting chicken (4 to 5 pounds); 2 tablespoons butter; 2 tablespoons fresh chopped parsley; 1 small onion, diced; ¼ teaspoon fresh ground pepper; Arrowroot

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

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 po