- Recipes Home
- Interest Groups
Chicken With Zucchini Stuffing Recipe
|Broiler fryer chickens||6 Pound (2 Whole, 3 Pound Each, Ready To Cook)|
|Chicken broth||1 1⁄2 Cup (24 tbs)|
|Regular rice||2⁄3 Cup (10.67 tbs)|
|Chopped zucchini||2 Cup (32 tbs)|
|Shredded carrot||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Dried chervil||1 1⁄2 Teaspoon, crushed|
|Cooking oil||2 Tablespoon|
Serving size: Complete recipe
Calories 6875 Calories from Fat 4058
% Daily Value*
Total Fat 451 g693.6%
Saturated Fat 127.4 g636.8%
Trans Fat 0 g
Cholesterol 2068.5 mg
Sodium 5191.7 mg216.3%
Total Carbohydrates 136 g45.3%
Dietary Fiber 10.8 g43.2%
Sugars 17.4 g
Protein 536 g1072.4%
Vitamin A 602.8% Vitamin C 173.8%
Calcium 88.7% Iron 164.8%
*Based on a 2000 Calorie diet
In saucepan combine 1 1/2 cups chicken broth and rice.
Bring to boiling; cover.
Reduce heat; cook 14 minutes.
Do not drain.
In another saucepan combine zucchini, carrot, onion, salt, pepper, and remaining 1/2 cup broth.
Cook, covered, just till tender, about 10 minutes.
Do not drain.
Stir in Parmesan cheese and chervil.
Fold in rice.
Spoon mixture loosely into bird cavities.
Skewer neck skin to back of chickens.
Mount one chicken on spit rod
Repeat with second fork and chicken.
Add a third holding fork, pressing tines into meat; test balance.
Place medium coals around drip pan under meat.
Turn on motor; lower hood or cover with foil tent.
Brush birds with cooking oil.
Grill over medium coals till done, about 2 hours.