I was intrigued with this recipe found at livingwithout.com because of the stuffing. And I will make it again for a great gluten-free stuffing option at Thanksgiving. Warning though, this recipe takes a lot more work than most (all?) of my other recipes! The chicken was very moist but nothing too special.
3/4 cup quinoa, thoroughly rinsed
1 medium onion, finely chopped
2 Tablespoons butter
3 Tablespoons sesame seeds
1 Tablespoon rosemary (I used thyme)
1/4 teaspoon salt
black pepper, to taste
1/2 cup dried apricots, soaked in hot water for 30 minutes
1 whole chicken
1 cup chicken stock
Cook quinoa in plenty of gently boiling water for 12-15 minutes or until it softens. Drain thoroughly.
Cook onion in skillet with butter until soft and pale in color. Add sunflower seeds and thyme, salt and pepper, cooking for 2 more minutes. Add cooked quinoa.
Strain apricots, reserving soaking liquid, and chop finely. Stir apricots into quinoa mixture; cool.
Season chicken cavity with a little salt. Stuff cavity with quinoa mixture. (Place any extra stuffing in baking dish.)
Place chicken in roasting pan, pouring stock on top.
Cook uncovered at 350* for 1 1/2 hours, or until cooked through. Add more stock and/or baste chicken if too dry.
Remove chicken from oven and allow to cool for 15-30 minutes before carving.
In the mean time, pour some reserved apricot water on the reserved stuffing and bake covered for 15 minutes.
If I have labeled a recipe as GlutenFree
or Dairy Free but it appears to have those ingredients in it... that
means the recipe is still delicious with substitutes/replacements. Ex:
soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce),
all-purpose gluten free flour (Better Batter is my favorite), etc.
Please check your individual ingredients to be sure they are GF or DF,
if that is what you need.