Chicken Stuffed With Rice Recipe
Ingredients
| 3/4 c. cream of mushroom soup | ||
| Chicken broth | 1 Cup (16 tbs) | |
| Instant rice | 1 Cup (16 tbs) | |
| Salt | To Taste | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Chickens | 2 3 Pound | |
| 2 tbsp. thinly slivered orange peel | ||
| Orange juice | 1/4 Cup (16 tbs) | |
| Light corn syrup | 1/2 Cup (16 tbs) | |
| Ginger | 1/4 Teaspoon | |
| Monosodium glutamate | 1/2 Teaspoon | |
Directions
Combine soup, chicken broth, rice, salt and butter in saucepan; cover.
Cook according to package directions for rice; let stand for 15 minutes.
Stuff chickens loosely with part of the rice mixture; place in shallow roasting pan.
Bake at 350 degrees for 1 hour.
Spoon remaining rice mixture around chickens; bake for 30 minutes.
Combine orange peel, orange juice, corn syrup, ginger and monosodium glutamate; brush on chickens.
Bake for 15 minutes longer; let chickens stand for about 15 minutes before carving.
Cook according to package directions for rice; let stand for 15 minutes.
Stuff chickens loosely with part of the rice mixture; place in shallow roasting pan.
Bake at 350 degrees for 1 hour.
Spoon remaining rice mixture around chickens; bake for 30 minutes.
Combine orange peel, orange juice, corn syrup, ginger and monosodium glutamate; brush on chickens.
Bake for 15 minutes longer; let chickens stand for about 15 minutes before carving.
Chef
