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Rice Stuffed Chicken

American.foodie's picture
  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

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4992 Calories from Fat 2988

% Daily Value*

Total Fat 332 g511.4%

Saturated Fat 119.7 g598.7%

Trans Fat 0 g

Cholesterol 1246.3 mg415.4%

Sodium 3197 mg133.2%

Total Carbohydrates 226 g75.2%

Dietary Fiber 29.1 g116.4%

Sugars 99.5 g

Protein 282 g564.8%

Vitamin A 173.8% Vitamin C 59.1%

Calcium 42.8% Iron 99.1%

*Based on a 2000 Calorie diet


Rice Stuffed Chicken Recipe