Roasted Chicken with Quinoa Stuffing & Shallot Sauce
Serves 4 Difficulty
1 Tablespoon unsalted butter 1/3 cup chopped onion 1/3 cup chopped red bell pepper 5 green onions, chopped 1 teaspoon fresh thyme 1/2 teaspoon salt 1/2 teaspoon fresh ground pepper Dash of cayenne pepper 1/2 cup uncooked quinoa 1 chicken, washed and dried 2 Tablespoons olive oil 6 shallots, peeled 1 cup gf chicken stock 1 Tablespoon gf flour
Add quinoa to a small saucepan with 1 cup water and bring to a boil. Reduce heat to a simmer, cover and cook until the water has been absorbed, about 15 minutes. Remove from heat and set aside. Preheat oven to 375 degrees F. Melt butter in a medium skillet over medium heat. Add onion, bell pepper and saute until onion is translucent. Add green onions, thyme, salt, pepper and cayenne and cook for 2 minutes. Remove from heat and add quinoa, tossing to blend. Season inside of chicken cavity with salt and pepper and stuff with quinoa stuffiing. Skewer cavity closed and rub chicken all over with olive oil then season outside of chicken with salt and pepper. Place chicken in a roasting pan. Rub the shallots all over with olive oil and scatter around chicken. Roast chicken for 1 hour basting during last 30 minutes with 1/2 cup chicken stock and pan juices. Increase temperature to 400 degrees F. and roast chicken for 20 more minutes. Remove from oven and let rest for 10 minutes. Meanwhile, add roasted shallots, pan drippings and scraped up browned bits to a food processor and puree. Pour puree into a saucepan, and add remaining chicken stock to the pan. Bring to a boil then reduce heat to a simmer. Add flour to a small container with a lid along with 1/4 cup water. Close lid and shake container vigorously. Add to stock mixture, stirring constantly. Cook until gravy thickens. Season to taste with salt and pepper. Carve chicken and serve with stuffiing and gravy.
Check on the shallots throughout the roasting process. If they appear done and begin to burn before the chicken is done, remove them from the oven.