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NZ Owned

 

ORANGE & MAPLE-GLAZED ROAST CHICKEN
WITH WILD RICE & CRANBERRY STUFFING

Chicken Ingredients
½ cup brown wild-rice mix
1.5kg whole chicken
2 spring onions, trimmed & finely chopped
1 orange rind, grated
¼ cup cranberry sauce
2 Tbsp chopped fresh oregano (or ½ tsp dried)
Salt & pepper to season

Chicken Method

1. 1. Bring 3-4 cups salted water to the boil and sprinkle in the wild-rice mix. Cook for 15 mins only, then drain and refresh in cold water to stop the cooking process.

2. 2. Wash the chicken well, removing any giblets, then pat dry inside & outside with absorbent paper. (Use the neck and giblets to make stock for gravy if you like).

3. 3. In a bowl, mix together the rice, spring onions, orange rind, cranberry sauce & oregano. Season with salt & pepper.

4. 4. Stuff the cavity of the chicken with the mixture and secure the opening with a skewer. Place the chicken on a roasting rack & brush lightly with the glaze.

5. 5. Roast at 180 degrees Celsius for 1 ½ - 1 ¾ hours, until the chicken is tender. Brush with the glaze throughout the cooking time.

Glaze Ingredients
Juice 1 orange
2 Tbsp maple or golden syrup

Glaze Method
Mix the orange juice & maple or golden syrup together.

Cooks Tip
You can buy both brown and white wild-rice mix. This recipe is based on brown wild-rice, so if you are using white wild-rice, reduce the cooking time of the rice to five minutes only.

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