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Chicken With Zucchini Stuffing

Chef.at.Home's picture
Ingredients
  Broiler fryer chickens 6 Pound (2 Whole, 3 Pound Each, Ready To Cook)
  Chicken broth 1 1⁄2 Cup (24 tbs)
  Regular rice 2⁄3 Cup (10.67 tbs)
  Chopped zucchini 2 Cup (32 tbs)
  Shredded carrot 1 Cup (16 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Salt 3⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Chicken broth 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Dried chervil 1 1⁄2 Teaspoon, crushed
  Cooking oil 2 Tablespoon
Directions

Sprinkle cavity of birds with salt.
In saucepan combine 1 1/2 cups chicken broth and rice.
Bring to boiling; cover.
Reduce heat; cook 14 minutes.
Do not drain.
In another saucepan combine zucchini, carrot, onion, salt, pepper, and remaining 1/2 cup broth.
Cook, covered, just till tender, about 10 minutes.
Do not drain.
Stir in Parmesan cheese and chervil.
Fold in rice.
Spoon mixture loosely into bird cavities.
Skewer neck skin to back of chickens.
Mount one chicken on spit rod
Repeat with second fork and chicken.
Add a third holding fork, pressing tines into meat; test balance.
Place medium coals around drip pan under meat.
Turn on motor; lower hood or cover with foil tent.
Brush birds with cooking oil.
Grill over medium coals till done, about 2 hours.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Chicken

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