Rice Stuffed Chicken

11 ingredients
9 steps

Ingredients

  • 1 12 cups cooked rice (brown or regular is fine)
  • 1 cup chopped apple
  • 12 cup chopped prune
  • 12 cup chopped dried apricot
  • 14 cup chopped celery
  • 2 tablespoons melted margarine or 2 tablespoons butter
  • 1 teaspoon ground ginger
  • 12 teaspoon grated lemon, rind of
  • 14 teaspoon salt
  • 14 teaspoon garlic powder
  • 3 -3 12 lbs broiler-fryer chickens

Directions

  1. 1
    Preheat oven to 375.
  2. 2
    Mix all ingredients except chicken.
  3. 3
    Fill body cavity and neck cavity of the chicken with the rice mixture.
  4. 4
    Make sure not to pack the stuffing to tight, as this inhibits even and full cooking of the chicken.
  5. 5
    Tie if or as desired.
  6. 6
    Place chicken, breast side up, on a rack in a shallow roasting pan.
  7. 7
    Roast, uncovered, for 1 1/2 to 1 hour 45 minutes, or until juices run clear.
  8. 8
    Let stand 10 minutes before cutting.
  9. 9
    Remove and discard skin.

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