Apple and Wild Rice-Stuffed Chicken 1 (6-ounce) package long grain and wild rice mix 8 ounces sliced fresh mushrooms 2 medium cooking apples (Granny Smith or Jonathan), cored and chopped 1 cup shredded carrot 1/2 cup thinly sliced green onions 1/2 teaspoon black pepper 1 (5 to 6-pound) whole roasting chicken 2 to 3 tablespoons apple jelly, melted Apple wedges (optional) For stuffing, cook rice according to package directions, except add mushrooms, apples, carrot, green onions, and pepper to rice before cooking. Meanwhile, rinse chicken; pat dry with paper towels. Spoon some of the stuffing loosely into neck cavity. Pull neck skin to back; fasten with a small skewer. Lightly spoon the remaining stuffing into body cavity. Tuck drumsticks under the band of skin that crosses the tail. If there is no band, tie drumsticks to tail. Twist the wing tips under the chicken. Place stuffed chicken, breast side up, on a rack in a shallow roasting pan. Insert a meat thermometer into the center of an inside thigh muscle. The bulb should not touch bone. Roast, uncovered, in a 325º oven for 1 3/4 to 2 1/2 hours or until meat thermometer registers 180º to 185ºF At this time, chicken is no longer pink and the drumsticks move easily on their sockets. When the bird is two-thirds done, cut the band of skin or string between drumsticks so thighs will cook evenly. Brush chicken with melted jelly once or twice during the last 10 minutes of roasting. Remove chicken from oven; cover with foil. Let stand for 10 to 20 minutes before carving. Transfer chicken to a serving platter. Spoon some of the stuffing around the chicken and garnish with apple wedges, if desired. Makes 10 servings.
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