Chicken Stuffed with Rice Pilaf

This is a wonderful recipe for every occasion. You will like this recipe and will do this all the time.

Chicken Stuffed with Rice Pilaf


1 4 lb. Whole Kosher Chicken
2 3 tbs. Apple Jelly, melted as a rub
1 cup Rice Pilaf with Garlic, Cranberries and Wine (See recipe this blog.)


Rinse the chicken and pat dry with paper towels. Spoon some of the stuffing Rice Pilaf stuffing loosely into the neck cavity. Pull the neck skin to the back and 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 bird.

Place stuffed chicken, breast side up, on a rack in a shallow roasting pan. Insert meat thermometer into the center of one of the thigh muscles. The bulb should not touch the bone. Roast, uncovered, in a 325 degree F. oven for about 2 hours or until meat thermometer registers 180 degrees F. to 185 degrees F. At this time, chicken is no longer pink and the drumsticks move easily in their sockets. When the bird is two-thirds done, cut the band of skin or string between the drumsticks so the thighs will cook evenly. Brush chicken with melted jelly once or twice during the last 10 minutes of roasting. Remove chicken from oven and cover it with foil. Let stand for 10 minutes before carving. Transfer the chicken to a serving platter.
Spoon the remaining Rice Pilaf around the chicken. Garnish with apple wedges, if desired.

Serve with a vegetable, a salad and some fresh bread for a complete meal.

A special note. Whenever possible please purchase Kosher items that come from Israel especially those products that originate in Judea and the Shomron.

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