An oven roasted whole chicken recipe with a gluten free quinoa stuffing including carrots, celery and fennel seeds.
Prep Time: 10 minutesminutes
Cook Time: 2 hourshours30 minutesminutes
Total Time: 2 hourshours40 minutesminutes
Servings: 6
Ingredients
4poundwhole chicken
1tbspoil
1tspsalt
1/2tsppepper
Stuffing
2tbspbutter
1carrot, peeled and diced
2celery stalks, diced
1onion, diced
2clovesgarlic, minced
1/2tspfennel seeds
1tspsalt
1/2tspblack pepper
1/2cupquinoa
1cupwater
Instructions
In a skillet, at medium high heat, melt the butter and then add the onion, carrot, celery, garlic and spices. Cook for 5-7 minutes or until the carrots become tender.
Add the water and quinoa. Bring to a boil, stir and lower heat to a medium/low. Cover the skillet and cook until the quinoa absorbs all the water.
Stir the stuffing, remove from the heat and let it cool.
Stuff the chicken with cavity with the quinoa stuffing. Rub the skin of the bird with the butter and season with a little extra salt and pepper.
Place the chicken in a roasting pan and cook in a 350F oven, uncovered, for 2 1/4 hours or until it reads 165F.
After the allotted cooking time, remove the bird from the oven and let it rest for 10 minutes before serving.