Chicken Stuffed With Rice
|Cream of mushroom soup||3⁄4 Cup (12 tbs)|
|Chicken broth||1 Cup (16 tbs)|
|Instant rice||1 Cup (16 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Chickens||6 Pound (2 Chicken, 3 Pound Each)|
|Thinly slivered orange peel||2 Tablespoon|
|Orange juice||1⁄4 Cup (4 tbs)|
|Light corn syrup||1⁄2 Cup (8 tbs)|
|Monosodium glutamate||1⁄2 Teaspoon|
Combine soup, chicken broth, rice, salt and butter in saucepan; cover.
Cook according to package directions for rice; let stand for 15 minutes.
Stuff chickens loosely with part of the rice mixture; place in shallow roasting pan.
Bake at 350 degrees for 1 hour.
Spoon remaining rice mixture around chickens; bake for 30 minutes.
Combine orange peel, orange juice, corn syrup, ginger and monosodium glutamate; brush on chickens.
Bake for 15 minutes longer; let chickens stand for about 15 minutes before carving.
Serving size: Complete recipe
Calories 7636 Calories from Fat 4200
% Daily Value*
Total Fat 467 g718.5%
Saturated Fat 148.8 g743.8%
Trans Fat 0 g
Cholesterol 2162 mg720.7%
Sodium 4998.1 mg208.3%
Total Carbohydrates 310 g103.2%
Dietary Fiber 7.5 g30.1%
Sugars 54.7 g
Protein 528 g1056.9%
Vitamin A 110.4% Vitamin C 192.3%
Calcium 49.7% Iron 173%
*Based on a 2000 Calorie diet