Roast Chicken with Brown Rice Stuffing from The Clay-Pot Cookbook by Georgia Sales
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 sau...
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Ingredients
- ¼ teaspoon dried rosemary (or ½ teaspoon fresh chopped rosemary)
- 1 teaspoon dried sage (or 8 chopped leaves of fresh sage)
- 6 large shallots, chopped fine
- 1 small onion, diced
- ⅓ cup dried currants
- 3 chicken livers, diced
- Arrowroot
- ⅓ cup pine nuts
- 1 cup raw brown rice
- 2 tablespoons butter
- ¾ cup sherry
- 1¾ cups chicken stock
- 1 roasting chicken (4 to 5 pounds)
- ¼ teaspoon fresh ground pepper
- 2 teaspoons salt
- 2 tablespoons fresh chopped parsley
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