Family Spice Recipes, Meal Planning & Fitness Advice

1. About 30 minutes before roasting, remove from the refrigerator:
• 1 large roasting chicken (6 - 7 lbs), with giblets
2. If the giblets and neck are in the chicken cavity, remove them and reserve the giblets.
3. Preheat oven to 350ºF.
4. Rub chicken all over with:
• 1 tsp salt
5. Heat a large non-stick skillet over medium-high heat and add:
• 1 tsp olive oil
• 1 large onions, finely sliced
6. When onions start to brown, about 7 minutes, add:
• 2 garlic cloves, crushed
• 1/2 cup basmati rice, brown or white
• 2 TBS slivered almonds
• 2 TBS dried apricots, diced
• 2 TBS dried cranberries
• 1/2 TBS allspice
• 1/4 tsp ground black pepper
• reserved giblets, chopped
7. Stir occasionally, and cook for 5 minutes.
8. Stir in:
• 1/2 cup chicken stock
9. Cover, reduce heat to low and simmer for 20 minutes.
10. Stuff chicken with rice mixture and pin or sew cavity shut.
11. With a pastry brush paint chicken with:
• 1/4 tsp saffron, dissolved in 1 TBS butter
12. Place in a small roasting pan and cover with aluminum foil.
13. Roast for 2 hours, basting occasionally with butter and saffron sauce and the pan juices.

NEED NUTRITIONAL INFORMATION!

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