Roasted Chicken with Israeli Couscous & Shiitake Mushroom Stuffing
I am so excited about this recipe as it is a farm-to-table collaboration with my friend Nancy and Blue Goose Organic Free Range Chicken. Nancy and I collaborated in the farm kitchen to bring you a Holiday Farm-To-Table feast. This Roast Chicken is stuffed with my Israeli couscous recipe and paired with Roasted Winter vegetables and Nancy's delicious family cornbread pudding recipe! Its a perfect spread for your family holiday gathering or a weekend comfort food dinner!
1Blue Goose Whole Organic Free Range Chicken
2 leeks, white & light green parts, cut in half lengthwise
2 tbsp. olive oil
2 tbsp. melted butter
1 tsp. salt
1 cup chicken broth
3 cup Israeli couscous
Preheat oven to 400 degrees.
Lay leeks at the bottom of a large roasting pan. Mix butter and oil together and rub chicken well and care3fully rubbing under the skin as well. Season with salt and pepper.
Stuff cavity of the chicken with couscous and pot the broth in the bottom of the pan.
Place in oven and roast for 15 minutes. Reduce oven to 350 F and roast for approximately 2 hours. Poke the chicken with a fork on the thigh to ensure juice run clear. If skinned more to crisp, increase the oven to broil and cook for 5 additional minutes.
Serve with roasted winter vegetables, Nancy's cornbread and additional couscous on the side.
SERVINGS 6 -8 | PREP & COOK TIME 2 1/2 hours