Lemon Verbena Stuffed Herbed Chicken
Course:
Main Course
Ingredients
- 1 Roasting chicken (3-5 pounds depending on how many people you are feeding)
- 8-10 Fresh Bay leaves
- 25 Lemon Verbena leaves
- 1.5 cups Snowdon House Apricot & Bay Vinegar
- 2 cups Assorted rice
- 1 medium red onion
- 4-6 mushrooms
- salt and pepper to taste
- Beer Can chicken rack
- cheesecloth
Instructions
Stuffing
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Combine 1.5 cups assorted rice cooked with 2 cups liquid - I choose to use 1.5 cups of Apricot and Bay vinegar and .50 cups water.
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Add sachet of cut up lemon verbena leaves in cheesecloth (10 leaves chopped up). Cook until done.
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Sautee mushrooms and onions on stove top with a little olive oil. Toss with rice.
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Place stuffing and herbs in tin foil and bake with chicken for 20 minutes.
Chicken
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Prepare chicken by placing lemon verbena and bay leaves under the skin of the chicken in preparation for roasting.
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Place chicken over cider can filled with water and vinegar. Place in baking dish.
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Add water to the baking dish. Roast at 375 till done fill top of chicken with potato. sprinkle with salt and pepper to taste.
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