Roast Chicken Elegante Recipe
Ingredients
| Sliced mushrooms | 1 3 Ounce, broiled | |
| 1 6-ounce package long-grain and wild rice mix | ||
| Instant minced onion | 1 Tablespoon | |
| Chicken broth | 1 14 Ounce | |
| Fryer chicken | 2 3 pound | |
| Light corn syrup | 1/2 Cup (16 tbs) | |
| 2 tablespoons thinly slivered orange peel | ||
| Orange juice | 1/4 Cup (16 tbs) | |
| Monosodium glutamate | 1/2 Teaspoon | |
| Ground ginger | 1/4 Teaspoon | |
| 1 orange, cut in thick slices | ||
| Cranberry-orange relish | ||
Directions
Drain mushrooms, reserving liquid.
In medium saucepan, combine rice mix and onion; stir in chicken broth and the reserved mushroom liquid.
Cook according to package directions.
Stir in mushrooms.
Lightly stuff' chickens with rice mixture; skewer shut.
Tie drumsticks to tail.
Place birds, breast side up, on rack in shallow baking pan; tuck wings under or tie across back.
Roast in moderate oven (375°) for 1 1/2 hours.
Meanwhile, combine corn syrup, orange peel, orange juice, monosodium glutamate, and ginger.
Brush chickens with glaze and roast 15 minutes longer.
Remove cord and skewers; let chickens stand on warm serving platter a few minutes before carving.
For garnish, cook thick orange slices in butter till warm; then top with cranberry-orange relish.
In medium saucepan, combine rice mix and onion; stir in chicken broth and the reserved mushroom liquid.
Cook according to package directions.
Stir in mushrooms.
Lightly stuff' chickens with rice mixture; skewer shut.
Tie drumsticks to tail.
Place birds, breast side up, on rack in shallow baking pan; tuck wings under or tie across back.
Roast in moderate oven (375°) for 1 1/2 hours.
Meanwhile, combine corn syrup, orange peel, orange juice, monosodium glutamate, and ginger.
Brush chickens with glaze and roast 15 minutes longer.
Remove cord and skewers; let chickens stand on warm serving platter a few minutes before carving.
For garnish, cook thick orange slices in butter till warm; then top with cranberry-orange relish.
Chef
