You are here

Rice Stuffed Chicken

American.foodie's picture
<p><a href=""></a></p>
  Butter/Margarine 1⁄3 Cup (5.33 tbs)
  Salt 1 Teaspoon
  Ground ginger 1 Teaspoon
  Finely shredded lemon peel 1⁄2 Teaspoon
  Garlic powder 1⁄4 Teaspoon
  Cooked brown rice/Regular rice 1 1⁄2 Cup (24 tbs)
  Apples 1 Medium
  Chopped nuts 1⁄2 Cup (8 tbs)
  Cut up prunes 1⁄2 Cup (8 tbs)
  Dried apricots 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄4 Cup (4 tbs)
  Whole broiler fryer chicken 3 Pound
  Butter/Margarine 2 Tablespoon
  Paprika 1⁄4 Teaspoon

Mix 1/3 cup margarine, the salt, ginger, lemon peel and garlic powder; toss with rice, apple, nuts, prunes, apricots and celery.
Fill wish- bone area of chicken with stuffing first.
Fasten neck skin to back with skewer.
Fold wings across back with tips touching.
Fill body cavity lightly.
Tie or skewer drumsticks to tail.
Place chicken, breast side up, on rack in shallow roasting pan.
Mix 2 tablespoons margarine and the paprika; brush over chicken.
Roast uncovered in 375° oven until thickest parts are done and drumstick meat feels very soft, 1 1/4 to 1 3/4 hours.

Recipe Summary

Difficulty Level: 
Side Dish

Rate It

Your rating: None
Average: 4.3 (17 votes)