My mom recently visited Alec, the dogs, and me in San Francisco. We relaxed at home, celebrated Alec’s passing of the Bar, and (my favorite) cooked together. In the couple days she was in town, we ate such delicious home cooked meals — from decadent cheese boards to warm breakfast biscuits. My mom is an incredibly talented chef and can make even the simplest dishes taste like the best thing you’ve eaten.
On Saturday night, my mom & I made one of my favorite comfort foods: Roasted Chicken Stuffed with Wild Rice. We made it in my Staub Cast Iron Coq au Vin Cocotte, 5.75-Quart
Roasted Chicken Stuffed with Wild Rice
Ingredients
1 5 lb whole roasting chicken
3 tbsp butter, melted
2-3 sprigs thyme
2-3 sprigs rosemary
1 batch of Vegetable Wild Rice Blend
4-5 sage leaves, chopped
2 tbsp rosemary (2-3 sprigs), chopped
1 tsp thyme leaves (2-3 sprigs)
1 small onion
Kosher salt
Pepper, freshly cracked
Instructions
Preheat oven to 425ºF. Take the chicken and remove the giblets. Pat the chicken dry with a paper towel.
Stuff the chicken with a couple cups of Vegetable Wild Rice Blend, the sprigs of thyme, and the sprigs of rosemary. Spoon the remaining wild rice around the inside perimeter of the dutch oven and place the chicken inside of the dutch oven.
Brush the chicken with the butter, covering the entire top and sides of the chicken. Sprinkle with chopped sage, rosemary, thyme, kosher salt, and cracked pepper. Stuff the cavity of the chicken with the onion and truss the chicken legs by simply tying them together with baker’s twine.
Place the lid on the dutch oven and cook in the oven for 1 hour. Remove dutch oven lid and cook for an additional 20-30 minutes, or until the chicken is golden and crispy. Remove the chicken from the oven and let it rest while covered for 15 minutes.
Place on a serving platter with the wild rice.
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