Prep Time: 40 minutes
Cook Time: 80 minutes
1 cup cooked brown rice
1/2 yellow onion, diced
2 cloves garlic
1/2 red apple, diced
1 tbsp melted butter
2 tsp chopped rosemary
2 tsp chopped thyme
1 3lb chicken
2 tbsp butter, melted
salt and pepper
(twine to tie the chicken)
In a small saucepan, sautee the onion and garlic until the onion has become a translucent yellow.
In a small bowl, combine the rice, onion, garlic, apple, tbsp melted butter, rosemary and thyme.
Preheat the oven to 375F. Remove any giblets from your chicken, and rinse it with cold water. Pat the cavity and outside dry with a paper towel. Stuff the inside of the cavity with the rice stuffing. Tie the chicken legs together by doing the following:
-Take a string of twine, and pull it under the two legs until the ends touch.
-Form an X using the twine, by wrapping each end of the twine over its respective leg, and then under the opposite leg.
-Tie the string with a knot.
Spread the melted butter over the chicken, and liberally season with salt and pepper. Bake uncovered in 375F oven for 40 minutes, and then for another 40 at 450F, or until a thermometer reads 170F.
Remove the rice from the chicken, and carve to serve. Enjoy!