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    You are in: Home / Recipes / Roast Chicken With Rice and Pine Nut Stuffing Recipe
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    Roast Chicken With Rice and Pine Nut Stuffing

    Roast Chicken With Rice and Pine Nut Stuffing. Photo by NcMysteryShopper

    1/2 Photos of Roast Chicken With Rice and Pine Nut Stuffing

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 50 mins

    20 mins

    1 hr 30 mins

    NcMysteryShopper's Note:

    Whole chickens are so easy to make and really look impressive on the dinner table. This recipe creates a well-seasoned and juicy chicken with a wonderfully flavorful stuffing. I have made this recipe a number of times over the years and have always had outstanding results and raves. I found the recipe in 365 Ways to Cook Chicken. Sometimes I add cooking wine to the water that the rice cooks in…. otherwise I really don’t need to change a thing. --Note-- This Chicken makes an Outstanding Chicken Salad for sandwiches the next day. Simply mix the left over chicken and stuffing with mayonnaise. It is hard to get the chicken salad onto the bread without eating it all before hand!

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    Units: US | Metric


    1. 1
      Preheat oven to 375; Rinse Chicken and pat dry; Season inside and out with ½ Teaspoon Salt and ¼ Teaspoon Pepper: Coarsely Chop Giblets.
    2. 2
      In a large saucepan, melt 2 Tablespoons of Butter over medium heat; Add Onions and cook until soft, 3-5 minutes; Add Giblets & Pine Nuts; Cook, stirring, until Giblets are no longer pink; Stir in Rice, Raisins, Parsley, remaining Salt & Pepper, and 2 ¼ Cups of Water; Bring to boil, reduce heat to low, cover and simmer for 25 minutes, until rice has absorbed liquid.
    3. 3
      Stuff cavity loosely with Rice Mixture; spoon remainder into a lightly buttered baking dish. Tie chicken legs or make slit on one side of opening and pull drumstick through hole to close opening; Place in roasting pan and brush Chicken with remaining Butter (Melted); Bake for 1 ½ hours, basting with pan juices every 20 minutes, until juices run clear, and heat remaining Stuffing in oven during last half-hour of roasting time.

    Ratings & Reviews:

    • on September 04, 2010


    • on August 14, 2007


      I cooked this chicken for some friends, a change from the usual roast chicken and sage and onion stuffing. They all really enjoyed it and although I don't like nuts much I really like the taste given by the pine nuts. Now I am using pine nuts in my other dishes! Thanks.

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    • on April 14, 2006


      Absolutely delicious recipe! It received rave reviews from everyone at our Seder table, even the non-rice eaters who said it looked so tempting, they just had to sample it. I prepared it as a side dish rather than a stuffing. I tripled the recipe, using brown rice and, because we're all onion lovers, I added more onion and lots of raisins (I'm a raisin lover). I will definately be making this again and (with plenty of left over chicken) I'll be trying the chicken salad you suggested. Thank you for a terrific recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Roast Chicken With Rice and Pine Nut Stuffing

    Serving Size: 1 (342 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 868.6
    Calories from Fat 470
    Total Fat 52.2 g
    Saturated Fat 17.7 g
    Cholesterol 203.0 mg
    Sodium 1118.5 mg
    Total Carbohydrate 50.0 g
    Dietary Fiber 1.8 g
    Sugars 6.8 g
    Protein 47.8 g

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