Holiday Stuffed Chicken

    2 thick strips of bacon, minced
    1/2 cup finely chopped onion
    2 cups cooked wild rice
    grated zest and juice of one fresh orange
    1/2 cup dried cherries or cranberries
    1 tsp salt
    1/2 tsp pepper
    1/2 cup Swanson® Chicken Broth

    1 pkg (3 lb) Gold'n Plump® All Natural Whole Chicken
    1/2 cup orange juice concentrate
    3 sprigs fresh rosemary

Preheat oven to 350°F. In medium skillet, cook bacon and onions until onions are translucent. Stir in remaining stuffing ingredients; fill chicken with stuffing. Pour orange juice concentrate over chicken; top with rosemary. Bake 1 1/2-2 hours, until timer pops out. Let chicken rest 10 minutes, remove stuffing; carve.

4-6 servings.

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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