Wild Rice Stuffed Chicken
|Long grain and wild rice mix||6 Ounce (1 Package)|
|Butter/Margarine||3 Tablespoon, melted|
|Dried whole thyme||1⁄2 Teaspoon, crushed|
|Onion powder||1⁄8 Teaspoon|
|Seedless green grapes||1 1⁄2 Cup (24 tbs), halved|
|Broiler fryer||3 1⁄2 Pound (1 Broiler Fryer)|
|Soy sauce||2 Tablespoon|
|White wine||2 Tablespoon|
Cook rice mix according to package directions.
Add butter, thyme, onion powder, and 1 1/2 cups grapes; stir well.
Season cavity of chicken with salt; place chicken, breast side up, on a rack in a shallow roasting pan.
Stuff lightly with half of rice mixture.
Truss chicken, and bake at 375° for 1 1/2 hours.
Combine soy sauce and wine; use to baste chicken during last 30 minutes of baking.
Spoon remaining rice mixture into a lightly greased 1 quart casserole; bake at 375° for 15 to 20 minutes.
Remove chicken to serving platter, and spoon rice around it.
Garnish with grapes, if desired.