Rice-Stuffed Chicken

Name: Rice-Stuffed Chicken
Ingredients: 1/2 c. chopped celery; 1/2 c. chopped onion; 1/3 c. chopped green pepper; 2 Tbsp. margarine or butter; 2 chicken livers; 1 1/2 c. cooked or leftover rice; 1 (16 oz.) can tomatoes, cut up; 1/2 tsp. rubbed or ground sage; 2 (3 lb.) ready to cook roasting chickens; cooking oil

10 ingredients

6 steps

Ingredients

1/2 c. chopped celery
1/2 c. chopped onion
1/3 c. chopped green pepper
2 Tbsp. margarine or butter
2 chicken livers
1 1/2 c. cooked or leftover rice
1 (16 oz.) can tomatoes, cut up
1/2 tsp. rubbed or ground sage
2 (3 lb.) ready to cook roasting chickens
cooking oil

Directions

1

In skillet, cook the first 3 ingredients in margarine until tender.
2

Remove vegetables from skillet. Cook livers in same skillet 5 minutes. Remove and chop. Combine livers, celery mixture, rice, tomatoes, 3/4 teaspoon salt, sage and 1/8 teaspoon pepper.
3

Loosely stuff body and neck cavities of chickens. Truss. Place birds, breast up, on rack in shallow roasting pan.
4

Rub skin generously with oil. Roast, uncovered, at 375° for 1 1/2 to 2 hours.
5

Brush occasionally with pan drippings.
6

Makes 8 servings.

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