fresh - Rice Stuffed Whole Chicken
Source of Recipe
just recipes
fresh - Rice Stuffed Whole Chicken
1/3 c. margarine, melted
Salt to taste
1 tsp. ground ginger
1/2 tsp. finely shredded lemon peel
1/4 tsp. garlic powder
1 1/2 c. cooked brown or white rice
1 med. apple, chopped (about 1 c.)
1/2 c. chopped nuts
1/2 c. cut-up prunes
1/2 c. cut-up apricots
1/4 c. chopped celery
1 (3 lb..) broiler-fryer chicken
2 tbsp. margarine, melted
1/4 tsp. paprika
Mix 1/3 cup melted margarine, salt, ginger, lemon peel and garlic powder;
toss with rice, apple, nuts, prunes, apricots and celery. Create a cavity in
chicken by pulling neck skin away from the breast. Stuff this area first.
Fasten neck skin to back with skewer, and fold back wings so tips touch.
Fill body cavity lightly. Place any remaining stuffing in small, ungreased
baking dish; cover and refrigerate. Place in oven with chicken the last 30
minutes of roasting. To roast chicken, tie and skewer drumstick to tail.
Place chicken, breast side up, on rack in shallow baking pan. Mix 2
tablespoons margarine and paprika; brush over chicken. Roast uncovered at
350 degrees until thickest parts are done and drumstick meat feels soft,
about 1 1/2 to 2 hours.
Serves 6 to 7.
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