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| Name: | Stuffed Chicken w/ Wild Rice and Chicken Soup | Contributor: | Shasta Willson |
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| Description: | Stuffed Chicken with Wild Rice and Chicken Soup | Posted: | 2005-11-21 |
| Key words: | chicken, rice, apples, multi-meal | Category: | Other |
| ID: | 682 | Updated: | 2006-04-09 00:41:57 |
| Ingredients: | chicken
wild rice granny smith (or other tart) apple small chopped onion fresh thyme salt and pepper celery a little corn bouillion |
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| Preparation: | Meal one (serves 2-3):
Soak and partially cook wild rice to fill the chicken (or plan ahead and have leftovers.) Add chopped granny smith (or other tart) apple and a small chopped onion. Season - fresh thyme would be good, or just salt and pepper. Put inside the chicken, turn the chicken breast-side down in the pan and roast at 350-400 for a couple hours. Enjoy, leaving a little meat and some stuffing. Meal two (serves 3-6): Strip every scrap of meat from the chicken and set aside (1-2 cups.) Add any pan drippings, etc. from roasting. Put the rest, including skin etc., into a stockpot and simmer with water for a few hours. Strain and discard solids. Add the remaining stuffing (1-2 c), some celery, a little corn (I used the last stale ear from the garden.) Simmer, adding bouillion as needed for saltiness (I use Knorr brand.) |
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| Notes: | I tend to make soup as a second meal from a roast chicken:
Meal one (serves 2-3): Enjoy, leaving a little meat and some stuffing. Meal two (serves 3-6): Yum. Lunch was the first bright spot today. |
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