Wild Rice-stuffed Chicken Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
6 ounce: Rice mix, long grain & wild 3 1/2 lb Chicken, broiler-fryer
1/4 cup: Butter (or marg.), melted
Salt, to taste
1/2 tsp: Onion salt,
2 tbsp: Soy sauce,
1/2 tsp: Thyme, whole, crushed
2 tbsp: Wine, white
1 1/2 cup: Grapes, green seedless,
Grapes, green seedless, opt.
-halved,
Directions:
Cook rice mix according to package directions. Add butter, onion
salt, thyme, and 1-1/2 cups grapes; stir well.
Season cavity of chicken with salt; place breast side up on a rack in
a shallow roasting pan. Stuff lightly with half of rice mixture.
Truss chicken, and bake at 375 degrees for 1-1/2 hours. Combine soy
sauce and wine; use to baste chicken during last 30 minutes of baking
time.
Spoon remaining rice mixture into a lightly greased 1-quart
casserole; bake at 375 degrees for 15 to 20 minutes. Remove chicken
to serving platter, and spoon the rice around it. Garnish with
seedless green grapes, if desired.
SOURCE: Southern Living Magazine, sometime in 1979. Typos by Nancy
Coleman. Submitted By NANCY COLEMAN On 01-19-95
Source from luhu.jp
salt, thyme, and 1-1/2 cups grapes; stir well.
Season cavity of chicken with salt; place breast side up on a rack in
a shallow roasting pan. Stuff lightly with half of rice mixture.
Truss chicken, and bake at 375 degrees for 1-1/2 hours. Combine soy
sauce and wine; use to baste chicken during last 30 minutes of baking
time.
Spoon remaining rice mixture into a lightly greased 1-quart
casserole; bake at 375 degrees for 15 to 20 minutes. Remove chicken
to serving platter, and spoon the rice around it. Garnish with
seedless green grapes, if desired.
SOURCE: Southern Living Magazine, sometime in 1979. Typos by Nancy
Coleman. Submitted By NANCY COLEMAN On 01-19-95
Source from luhu.jp