Gluten free stuffed roast chicken
I’ve had quite a few people asking lately if I have a gluten free recipe for a proper stuffed Roast Chicken. So I put my thinking cap on today to see if I could recreate one that my most allergic child could eat. This isn’t easy as she can only eat about 12 foods and rice and quinoa are the only two grains she’s ok with. But she can eat chicken so it would be awesome if she could eat the stuffing too! I’m so glad I did though because it was pretty sensational! In fact, I’m not sure I’m going back to my former bread-ladened traditional one.
Chicken for roasting (this was a size 14)
handful fresh sage
handful fresh thyme
handful fresh parsley
cracked black pepper
2/3 cup brown rice
1/4 cup quinoa
1 onion, diced
1 large rasher chopped bacon
To make the stuffing, boil the brown rice for 5 minutes then add the quinoa. Boil for approximately 20 minutes or until cooked through (or you can use the absorption method). Saute the onion and bacon until golden brown and add to the cooled rice along with the chopped herbs (reserve about 6 whole sage leaves). Season to taste then stuff the bird full. Separate the skin on the top of the chicken from the flesh with your fingers just enough to slide the 6 sage leaves into. Place oil over the top of the bird and sprinkle well with sea salt.
The stuffing should look like the picture on the left 🙂
The herbs are stuffed just under the skin like the picture here >
Roast at 185 degrees until just cooked through.
For crunchy roast veges, boil potatoes and kumara (sweet potato for the non-New Zealanders!) until just starting to fall apart:
Then drain and toss with oil, sea salt, pepper and chopped herbs (I use thyme usually). Roast at 185 degrees until crunchy and golden 🙂