Is this practical? Brown rice stuffing?

Works for me. If you've not boned a whole chicken before it can seem daunting. Just take your time.

In the cooler months I like brown rice, wild, cremini or white mushrooms with toasted almonds or pine nuts to play up the nutty notes in the rice. I'll often make a white wine sauce with a little sage for this.

In warmer weather I'll go for a lighter flavor finish: the brown rice with garlic and ginger, finely diced dried (but reconstituted) peach or apricot, toasted pine nuts or minced pecan, with a sauce of pomegranate, stock, thyme and butter.

Lots of possibilities.

Thanks Kevin, another frontier. Will try next time there is no pressure to perform....

Found this for you. He takes it past the point one would if one was stuffing but you can simply stop earlier.

That's one sharp knife. Great instruction.


I'm thinking about using the dark meat in the stuffing...making a roasted chicken 'roll'.