Ingredients: |
Ingredients: 2 tablespoons vegetable oil
1 medium onion, diced
1 cup parboiled rice
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dried
2 tablespoons lemon juice
1 roasting chicken
1 teaspoon grated lemon peel
1 teaspoon dried rosemary, crushed
1 teaspoon salt
1/2 teaspoon black pepper
pan gravy
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Directions: |
Directions:Prepare stuffing: heat 1 tablespoon oil over medium heat; add onion and cook until golden brown. In a pan with the onion, prepare the rice as label directs but do not use butter. Add spinach and lemon juice to cooked rice; mix well. Preheat oven to 350°. Spoon some stuffing lightly into the cavity of the chicken. Fold neck skin over stuffing; fasten with 1 or 2 skewers. Spoon stuffing into the body cavity. Close by folding skin lightly over opening with string. Tie legs and tail together. Bake any leftover stuffing in a small covered casserole during the last 30 minutes of roasting time. Place chicken breast side up on rack in a roasting pan. In a cup mix lemon peel, rosemary, salt, pepper, and remaining 1 tablespoon oil. Rub herb mixture all over the chicken. Roast chicken basting occasionally with pan drippings about 2 1/2 hours. When chicken turns golden, cover loosely with tented foil. Start looking for doneness during last 30 minutes of roasting. Chicken is done when juices run clear when thick part of thigh pierced with a tip of knife. Placed chicken on a warm platter and let stand 15 minutes. Keep warm. Reserve pan drippings. Prepare pan gravy and serve chicken with stuffing and gravy.
Pan gravy:
Remove rack from roasting pan. Add 1/2 cup vermouth to roasting pan. Heat to boiling over high heat stirring to loosen brown bits. Add 1 1/4 cups chicken broth and boil 3 minutes. Pour broth into a 2 cup measuring cup, or gravy separator; let fat separate from liquid. Return 2 tablespoons fat to roasting pan; skim and discard remaining fat. Add 2 tablespoons flour to roasting pan and cook over low heat, stirring 1 minute. Gradually stir in broth mixture and 1/4 teaspoon salt and 1/4 teaspoon black pepper. Heat to boiling, stirring 1 minute. |
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