Classic Roast Chicken with Stuffing

Roast chicken in the summer? Sure - you can do it easily on a covered kettle-style grill. . and if you want to do it in the oven, you can stuff it as you normally would.

1 1/4 Cups / 325 mL rice
1 Tbsp. / 15 mL Watkins Chicken Soup Base
1 Cup / 250 mL Soft Bread Crumbs
1/2 Cup / 125 mL Dark Raisins
1/2 Cup / 125 mL Finely Chopped Walnuts
1/2 Cup / 125 mL Diced, Peeled Apple
1/4 Cup / 60 mL Butter or Margarine, melted
1 Tbsp. / 15 mL Watkins Poultry Seasoning
1/2 Cup / 125 mL Orange Juice
1 Whole Roasting Chicken, rinsed and patted dry.
Watkins Original Grapeseed Oil (if grilling)
1 1/2 teas. / 7.5 mL Watkins Poultry Seasoning

Cook rice per package directions, adding soup base to cooking water; cool slightly. Combine cooked rice, bread crumbs, raisins, walnuts, apple, butter, poultry seasoning and orange juice; mix well. (if roasting in the oven, you can stuff the bird loosely with some of this mixture. Do not stuff if grilling.) Place all (or remaining) rice mixture in a casserole for baking.

If grilling, prepare grill with a pile of 25 or so coals on opposite sides of grilling area (not directly under chicken). Light coals and wait until covered with gray ash before placing chicken on grill. Rub chicken with grapeseed oil and remaining poultry seasoning, and grill over indirect heat. Check coals periodically, adding more as needed, until chicken reaches an internal temperature of 190*F / 90*C. (If oven-roasting, bake at 350*F/180*C for about 1 3/4 to 2 hours.) Cover stuffing in casserole and bake at 350*F / 180*C for 45 minutes to 1 hour (or last 30 minutes of cooking time, if bird is stuffed). Serve chicken with stuffing. Makes 8 servings.

Nutritional Information
Per Serving: Calories-470, Protein-38g, Carbohydrates-37g, Sodium-280mg, Fat-19g, Saturated Fat-6g, Cholesterol-117mg, Dietary Fiber-2g

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