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Category: Chicken
Prep Time: Cook Time: Total Time:
3 shallots, minced
1 tbsp chopped fresh thyme
1 tbsp chopped fresh sage
1 (12 oz) can frozen orange juice concentrate, thawed
1 1/2 cups chicken stock
2 tbsp honey
1/2 tsp freshly ground pepper
Vegetable cooking spray
1 (4- to 5-lb) whole chicken
2 (6 oz) pkg long-grain and wild rice mix
Garnishes: orange slices, fresh thyme sprigs
Preheat oven to 425. Stir together first 3 ingredients in a medium bowl; reserve 2 tablespoons herb mixture. Whisk orange juice concentrate and next 3 ingredients into remaining herb mixture until blended.
Place a wire rack in an aluminum foil-lined roasting pan. Coat wire rack and pan with cooking spray.
If applicable, remove giblets from chicken, and reserve for another use. Rinse chicken, and pat dry. Gently loosen and lift skin from breast and drumsticks with fingers. (Do not totally detach skin.) Rub reserved 2 tablespoons herb mixture underneath skin. Carefully replace skin. Place chicken, breast side up, in prepared pan. Pour orange juice mixture over chicken.
Bake at 425 for 30 minutes. Reduce oven temperature to 375; baste chicken with pan drippings. Bake 1 hour or until a meat thermometer inserted into thigh registers 180, basting at 30-minute intervals and, if necessary, shielding with foil after 30 minutes to prevent excessive browning. Let stand 10 minutes.
Meanwhile, cook rice according to pkg directions, omitting fat. Serve chicken with hot cooked rice and, if desired, pan drippings. Garnish, if desired. Serves 4-6
Wild Rice Citrus Salad
1 1/2 cups cooked wild rice, or gourmet rice blend
1/2 cup slivered almonds
1/4 cup plus 1 tbsp currants
1/2 cup orange juice
2 tbsp fresh Italian parsley, chopped
2 tbsp fresh cilantro, chopped
2 Serrano chilies, seeded and minced (wear rubber gloves)
1 tbsp orange zest
2 cups mixed salad greens
1/2 cup bottled vinaigrette dressing
Combine all ingredients, except greens and vinaigrette, in a bowl. Chill. Assemble by making a bed of greens on the plate, drizzle with dressing and top with rice salad. Drizzle more vinaigrette on top if desired.
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ROAST CHICKEN WITH CITRUS WILD RICE
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Category: Chicken
Prep Time: Cook Time: Total Time:
3 shallots, minced
1 tbsp chopped fresh thyme
1 tbsp chopped fresh sage
1 (12 oz) can frozen orange juice concentrate, thawed
1 1/2 cups chicken stock
2 tbsp honey
1/2 tsp freshly ground pepper
Vegetable cooking spray
1 (4- to 5-lb) whole chicken
2 (6 oz) pkg long-grain and wild rice mix
Garnishes: orange slices, fresh thyme sprigs
Preheat oven to 425. Stir together first 3 ingredients in a medium bowl; reserve 2 tablespoons herb mixture. Whisk orange juice concentrate and next 3 ingredients into remaining herb mixture until blended.
Place a wire rack in an aluminum foil-lined roasting pan. Coat wire rack and pan with cooking spray.
If applicable, remove giblets from chicken, and reserve for another use. Rinse chicken, and pat dry. Gently loosen and lift skin from breast and drumsticks with fingers. (Do not totally detach skin.) Rub reserved 2 tablespoons herb mixture underneath skin. Carefully replace skin. Place chicken, breast side up, in prepared pan. Pour orange juice mixture over chicken.
Bake at 425 for 30 minutes. Reduce oven temperature to 375; baste chicken with pan drippings. Bake 1 hour or until a meat thermometer inserted into thigh registers 180, basting at 30-minute intervals and, if necessary, shielding with foil after 30 minutes to prevent excessive browning. Let stand 10 minutes.
Meanwhile, cook rice according to pkg directions, omitting fat. Serve chicken with hot cooked rice and, if desired, pan drippings. Garnish, if desired. Serves 4-6
Wild Rice Citrus Salad
1 1/2 cups cooked wild rice, or gourmet rice blend
1/2 cup slivered almonds
1/4 cup plus 1 tbsp currants
1/2 cup orange juice
2 tbsp fresh Italian parsley, chopped
2 tbsp fresh cilantro, chopped
2 Serrano chilies, seeded and minced (wear rubber gloves)
1 tbsp orange zest
2 cups mixed salad greens
1/2 cup bottled vinaigrette dressing
Combine all ingredients, except greens and vinaigrette, in a bowl. Chill. Assemble by making a bed of greens on the plate, drizzle with dressing and top with rice salad. Drizzle more vinaigrette on top if desired.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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