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.