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Stuffed Chicken




Source of Recipe


mom
1 chicken (3 lb)
3 Tbls. butter or margarine
1+1/2 cups cooked rice
1/4 cup slivered almonds
salt and pepper
1/4 cup raisins
1 tsp. grated lemon rind
2/3 cup white wine

Brown the chicken on all sides in the butter in a large frypan.

Mix together the rice, almonds, salt and pepper to taste and the raisins.

Sprinkle the lemon rind into the cavity of the chicken, then stuff with the rice mixture. Close cavity with a skewer.

Put the chicken in the crockpot and pour the wine over it.

Cover and cook on low (200ºF) for 8 hours. Carve the chicken. Skim the fat from the sauce and pour over the chicken. Serve immediately.