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
