Bulgur-Stuffed Roasted Chicken with Vegetables

Adapted from The New York Times recipe for Kasha-Stuffed Roast Chicken. I used bulgur instead of kasha since I didn’t have it on hand, and I also brined the chicken beforehand. This dish was a delicious rendition of Jewish comfort food – the apples really bring the flavor together, and you’re left with drippings in the pan that can pretty much stand on their own as gravy – yum!

Inspector-Gadget-Roast-Chicken-and-veg-Side-view

Ingredients

  • 1 cup salt
  • 1 cup sugar
  • 6 T vegetable oil
  • 3 onions, 1 diced and 2 coarsely chopped
  • 1 cup bulgur wheat
  • salt and freshly ground black pepper
  • 1/2 c diced celery
  • 1 c sliced mushrooms
  • 2 T finely chopped fresh parsley
  • 1 T finely chopped fresh sage
  • 1 roasting chicken, ~4-5 pounds
  • 3 cloves garlic, minced
  • 1 pound unpeeled red potatoes, halved
  • 3 tart apples, cored and quartered
  • 4 carrots, peeled and cut into chunks
  • 4 parsnips, peeled and cut into chunks
  • 1 T chopped fresh rosemary

Instructions

  1. Before you begin, brine the chicken for 2 hours (you can prepare the bulgur and vegetables during this time): mix 1 c salt, 1 c sugar, 1 gallon of water. Submerge the chicken in the mixture and chill in the fridge for two hours. Before preparing the chicken, pat dry with a paper towel.
  2. In a skillet over medium heat, heat 2 T oil, sauté diced onion until golden, and remove from heat and set aside.
  3. Preheat oven to 375F, and sauté the bulgur in 2 T oil for several minutes until toasted in a large skillet, then add 1.25 cups boiling water.
  4. Add cooked onions, celery, mushrooms, parsley, sage, and cover, stirring occasionally, for 15-20 minutes. (The final texture should be fluffy, tender, and slightly chewy.)
  5. Rub exterior of chicken with 1 T of oil and garlic, and season with salt and pepper to taste.
  6. Stuff both cavities of chicken with bulgur mixture.
  7. In bottom of roasting pan, combine potatoes, apples, carrots, parsnip, chopped onions, and toss with 1 T oil and rosemary to coat.
  8. Gently place chicken on top of vegetables (if you have a V-rack definitely use it) and bake until golden and cooked through, about 1.5 hours. (The chicken is done when an instant thermometer reads 160 in the thickest part of the breast, and 175 in the thickest part of the thigh.)
  9. To serve, carve chicken as desired and serve each portion with some of vegetables and apples.