Rice Stuffed Chicken
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|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)|
|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|
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 375Â° oven until thickest parts are done and drumstick meat feels very soft, 1 1/4 to 1 3/4 hours.