*  Exported from  MasterCook  *
 
                              STUFFED CHICKEN
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Chicken, with giblets
      1/2   c            Rice, white (raw)
    1       pn           Saffron (use the
                         -amount that sticks
                         -to the first 1/2 inch
                         -tip of a paring knife)
    2                    Celery stalks
   10       md           Mushrooms
    3                    Scallions
    3       tb           Butter
 
   Pre-heat oven to 450 degrees F.  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. Saute the giblets in about 2
   T of butter.  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 1 T of butter over the skin of the chicken.
   Place remaining stuffing into a glass or ceramic
   casserole, cover, and set aside.
   
   Place in the chicken in the oven, uncovered.  After 10
   minutes, lower heat to 350 degrees F. 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 the oven.
   
   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.
   
   NOTES:
   
   *  Roast chicken stuffed with rice and vegetables --
   This is a recipe that I've evolved slowly, and I think
   I've finally got it right.  Yield:  Serves 2-3.
   
   : Difficulty:  moderate (cooking time is critical)
   : Time:  30 minutes preparation, 45 minutes cooking.
   : Precision:  Approximate measurement OK.
   
   : Helen Anne Vigneau
   : Dual Systems, Berkeley, California, USA
   : {ihnp4,cbosgd,hplabs,decwrl,ucbvax,sun}!dual!hav
   
   : Copyright (C) 1986 USENET Community Trust
  
 
 
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