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Chicken With Rye Stuffing Recipe
|Brown bouquet sauce||1 Tablespoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Cubed rye bread/Pumpernickel bread||3 Cup (48 tbs)|
|Instant chicken bouillon||1 Teaspoon|
|Caraway seed||1⁄4 Teaspoon|
|Broiler fryer chicken||3 Pound|
Serving size: Complete recipe
Calories 5285 Calories from Fat 2485
% Daily Value*
Total Fat 277 g426.5%
Saturated Fat 71.8 g358.8%
Trans Fat 0 g
Cholesterol 1020.5 mg
Sodium 5843.3 mg243.5%
Total Carbohydrates 364 g121.4%
Dietary Fiber 44.7 g178.6%
Sugars 35.7 g
Protein 316 g632.3%
Vitamin A 87.5% Vitamin C 54.6%
Calcium 72.8% Iron 183.9%
*Based on a 2000 Calorie diet
Microwave at HIGH (100%) until margarine is melted, 30 seconds to 1 minute.
Combine 3 tablespoons margarine, the onion and celery in medium bowl.
Microwave at HIGH (100%) until celery is tender, 3 to 6 minutes.
Stir after half the time.
Stir in bread cubes, water, bouillon, pepper and caraway.
Fill chicken cavity loosely with stuffing.
Close body cavity with wooden skewers.
Coat chicken with bouquet sauce mixture.
Place breast side up on roasting rack in rectangular baking dish, 12 x 8 inches, or 10-inch square casserole.
Microwave at HIGH (100%) 5 minutes.
Reduce power to MEDIUM-HIGH (70%).
Microwave until internal temperature reaches 175° and chicken next to bone is not pink, 20 to 30 minutes.
Rye stuffing should register 165°F.
Let stand loosely covered with aluminum foil 5 to 10 minutes.