Whole Paprika-Rubbed Chicken with Thyme-Seasoned Pumpkin & Almond Stuffing - The Best Dressed Chicke
Whole Paprika-Rubbed Chicken with Thyme-Seasoned Pumpkin & Almond Stuffing Whole Paprika-Rubbed Chicken with Thyme-Seasoned Pumpkin & Almond Stuffing recipe
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Cooking tools:
- Roasting pan
- Roasting rack
- Instant-read thermometer
- Baster
- Microplane
- Pastry brush
- Carving knife
- Carving fork
- Baking dish
- Baking sheet
- Oven
- Stove
- Saucepan
- Pot
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Paper towel
- Parchment paper
- Aluminum foil
Ingredients
- 1 whole roasting chicken
- 1 orange, cut in quarters
- 2 cups chicken stock
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic salt
- ½ teaspoon pepper
- ⅛ each of finely ground rosemary and thyme
- 3 cups pumpkin, cut in small chunks, smeared with olive oil, salt, pepper, and thyme and pre-roasted.
- 4 oz chicken stock
- ½ cup brown rice cooked according to package instructions
- 1 small onion, finely chopped
- 1 clove garlic, finely grated
- 2 oz butter
- 2 sprigs of rosemary, leaves removed from stem and finely chopped
- 2 sprigs of thyme removed from stem and finely chopped
- 2 oz chopped, dried apricots
- 2 oz sliced almonds, reserve half for topping the stuffing
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