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Country Roast Chicken

Chef.at.Home's picture
Ingredients
  Broiler fryer chicken 2
  Water 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  White rice and wild rice mix 6 Ounce (1 Package)
  Onion 1 Medium, chopped
  Sliced celery 1⁄2 Cup (8 tbs)
  Butter/Margarine 2 Tablespoon
  Rosemary leaves 1⁄2 Teaspoon, crumbled
  Bacon drippings/1/4 cup / 1/2 stick butter / margarine, melted 1⁄4 Cup (4 tbs)
Directions

1. Remove giblets and necks from chicken packages and place (except livers) with water and salt in a small saucepan; cover. Simmer 45 minutes. Add livers; cover; simmer for 15 minutes longer; cool.
2. Remove giblets and necks from broth; reserve broth. Chop giblets and the meat from necks; place in a large bowl; stir in stuffing mix.
3. Add water to reserved broth to make up amount of liquid called for on rice label.
4. Saute onion and celery in the 2 tablespoons butter or margarine for 5 minutes in a medium-size saucepan. Add rice mix and cook as label directs; stir into giblet mixture in bowl; toss until evenly moistened.
5. Stuff neck and body cavities lightly with stuffing. Skewer neck skin to back; close body cavity and tie legs to tail. Place chickens on rack in roasting pan. Combine the rosemary with bacon drippings or melted butter or margarine; brush part on chickens.
6. Roast in moderate oven (350°), basting every 30 minutes, for 1 1/2 hours, or until tender.
7. Place on heated serving platter. Garnish with watercress, if you wish.

Recipe Summary

Cuisine: 
Indian
Course: 
Main Dish
Ingredient: 
Chicken

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