Recipe By : (C) 1995 Cole Group, Inc.
Serving Size : 6 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Rice & Nut Stuffing -- see recipe
6 pounds roasting chickens
salt and freshly ground pepper -- to taste
1 cup dry white wine and water
melted butter -- for basting
lemon wedges -- for garnish
Prepare stuffing. Preheat oven to 350 degrees. Wash chickens inside and out;
dry thoroughly. Sprinkle cavities with salt and pepper and fill with stuffing;
secure openings closed with skewers and truss legs together with kitchen
twine. Place chickens in a large roasting pan. Pour wine over chickens and
pour the water into roasting pan. Roast chickens, basting frequently with
butter, until tender (about 1 1/2 hours). Remove chickens to a heated platter.
Cover loosely with foil and let rest 10 minutes. Pour pan juices into a small
pan and heat to serving temperature; adjust seasoning with salt and pepper.
Pour into a serving bowl. Remove skewers and twine from chickens; scoop out
stuffing into a serving bowl. Cut chicken in serving pieces and arrange on
platter; garnish with lemon wedges. Serve pan juices and stuffing alongside.
