Rice Stuffed Chicken
- Ready In:
- 1hr 45mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 1⁄2 cups cooked rice (brown or regular is fine)
- 1 cup chopped apple
- 1⁄2 cup chopped prune
- 1⁄2 cup chopped dried apricot
- 1⁄4 cup chopped celery
- 2 tablespoons melted margarine or 2 tablespoons butter
- 1 teaspoon ground ginger
- 1⁄2 teaspoon grated lemon, rind of
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon garlic powder
- 3 - 3 1⁄2 lbs broiler-fryer chickens
directions
- Preheat oven to 375.
- Mix all ingredients except chicken.
- Fill body cavity and neck cavity of the chicken with the rice mixture.
- Make sure not to pack the stuffing to tight, as this inhibits even and full cooking of the chicken.
- Tie if or as desired.
- Place chicken, breast side up, on a rack in a shallow roasting pan.
- Roast, uncovered, for 1 1/2 to 1 hour 45 minutes, or until juices run clear.
- Let stand 10 minutes before cutting.
- Remove and discard skin.
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RECIPE SUBMITTED BY
ChipotleChick
Glendale, 41
<p>I'm a 35-year-old mother, musician, and amateur chef. I love farmer's markets and fresh vegetables!</p>