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Rice Stuffed Chicken Recipe
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Ground ginger||1 Teaspoon|
|Finely shredded lemon peel||1⁄2 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Cooked brown rice/Regular rice||1 1⁄2 Cup (24 tbs)|
|Chopped nuts||1⁄2 Cup (8 tbs)|
|Cut up prunes||1⁄2 Cup (8 tbs)|
|Dried apricots||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Whole broiler fryer chicken||3 Pound|
Serving size: Complete recipe
Calories 4992 Calories from Fat 2988
% Daily Value*
Total Fat 332 g511.4%
Saturated Fat 119.7 g598.7%
Trans Fat 0 g
Cholesterol 1246.3 mg415.4%
Sodium 3197 mg133.2%
Total Carbohydrates 226 g75.2%
Dietary Fiber 29.1 g116.4%
Sugars 99.5 g
Protein 282 g564.8%
Vitamin A 173.8% Vitamin C 59.1%
Calcium 42.8% Iron 99.1%
*Based on a 2000 Calorie diet
Fill wish- bone area of chicken with stuffing first.
Fasten neck skin to back with skewer.
Fold wings across back with tips touching.
Fill body cavity lightly.
(Place any remaining stuffing in small ungreased baking dish; cover and refrigerate.
Place in oven with chicken the last 30 minutes of roasting.) Tie or skewer drumsticks to tail.
Place chicken, breast side up, on rack in shallow roasting pan.
Mix 2 tablespoons margarine and the paprika; brush over chicken.
Roast uncovered in 375Â° oven until thickest parts are done and drumstick meat feels very soft, 1 1/4 to 1 3/4 hours.