You are here

Rice Stuffed Chicken

Quickandeasymenu's picture
Ingredients
  Chopped celery 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄3 Cup (5.33 tbs)
  Butter/Margarine 2 Tablespoon
  Chicken livers 2
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Dish: 
Stuffing
Ingredient: 
Chicken

Rate It

Your rating: None
4.2125
Average: 4.2 (16 votes)