Roast Chicken Elegante
|Canned broiled sliced mushrooms||3 Ounce (1 Can / 2/3 Cup)|
|Long grain and wild rice mix||6 Ounce (1 Package)|
|Instant minced onion||1 Tablespoon|
|Canned chicken broth||14 Ounce (1 Can / 1 3/4 Cups)|
|Whole broiler fryer chicken||6 Pound (2 Pieces, 3 Pounds Each)|
|Light corn syrup||1⁄2 Cup (8 tbs)|
|Thinly slivered orange peel||2 Tablespoon|
|Orange juice||1⁄4 Cup (4 tbs)|
|Monosodium glutamate||1⁄2 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Orange||1 , cut in thick slices|
|Cranberry-orange relish||4 Tablespoon|
Drain mushrooms, reserving liquid.
In medium saucepan, combine rice mix and onion; stir in chicken broth and the reserved mushroom liquid.
Cook according to package directions.
Stir in mushrooms.
Lightly stuff' chickens with rice mixture; skewer shut.
Tie drumsticks to tail.
Place birds, breast side up, on rack in shallow baking pan; tuck wings under or tie across back.
Roast in moderate oven (375°) for 1 1/2 hours.
Meanwhile, combine corn syrup, orange peel, orange juice, monosodium glutamate, and ginger.
Brush chickens with glaze and roast 15 minutes longer.
Remove cord and skewers; let chickens stand on warm serving platter a few minutes before carving.
For garnish, cook thick orange slices in butter till warm; then top with cranberry-orange relish.