Rice Stuffed Chicken
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄3 Cup (5.33 tbs)|
|Leftover rice/Cooked rice||1 1⁄2 Cup (24 tbs)|
|Canned tomatoes||16 Ounce, cut up|
|Ground sage/Rubbed sage||1⁄2 Teaspoon|
|Roasting chickens||6 Pound (2 Pieces, 3 Pound Each, Ready To Cook Variety)|
|Cooking oil||2 Fluid Ounce|
In skillet cook first 3 ingredients in margarine till tender; remove vegetables from skillet.
Cook livers in same skillet 5 minutes; remove and chop.
Combine livers, celery mixture, rice, tomatoes,3/4 teaspoon salt, sage, and 1/8 teaspoon pepper.
Loosely stuff body and neck cavities of chickens; truss.
Place birds, breast up, on rack in shallow roasting pan.
Rub skin generously with oil.
Roast, uncovered, at 375° for 1 1/2 to 2 hours.
Brush occasionally with pan drippings.