Roast chicken stuffed with rice and vegetables
This is a recipe that I've evolved slowly, and I think I've finally got it
- 1 whole chicken,
- 1/2 cup uncooked white rice
- pinch saffron
(use the amount that sticks to the first
of the tip of a paring knife.)
- 2 celery stalks
- 8-10 medium-sized mushrooms
- 2-3 scallions
(depending on size)
- 2-3 Tbsp butter
Pre-heat oven to
Clean the chicken!remove any large gobs of fat and rinse away any
residual goo from its inside.
Cook the rice in 1 cup of water, along with the saffron. Salt to taste.
Sautae the giblets in about
While these are cooking, clean and cut up the celery, mushrooms, and
scallions into small pieces.
When the giblets are done, chop them well.
Mix the rice, vegetables, and mushrooms together in a bowl, and cram as much
as will fit into the chicken. Tie the ends of the drumsticks and the tail
together. Rub about
of butter over the skin of the chicken.
Place remaining stuffing into a glass or ceramic casserole, cover, and
Place in the chicken in the oven, uncovered. After 10 minutes, lower heat to
The chicken should cook approximately
20 minutes per pound
Test the chicken by pricking it in the thickest part of the thigh; when it
is done, only clear juices will come out. If the chicken is still underdone,
blood will come out.
Half an hour before the chicken is done, put the additional stuffing in
If there are leftovers,
be sure to remove any extra stuffing from the inside of the
chicken, as it will sour if stored inside the bird.
moderate (cooking time is critical)
30 minutes preparation, 45 minutes cooking.
Approximate measurement OK.
Helen Anne Vigneau
Dual Systems, Berkeley, California, USA
Recipe last modified: 20 Feb 86
From: firstname.lastname@example.org (Repo Wench)
Subject: RECIPE: Stuffed chicken
Date: 31 Oct 86 11:35:56 GMT
Organization: Dual Systems, Berkeley, Calif., USA
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