Wild rice-stuffed chicken
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Rice mix, long grain & wild |
| ¼ | cup | Butter (or marg.); melted |
| ½ | teaspoon | Onion salt |
| ½ | teaspoon | Thyme, whole; crushed |
| 1½ | cup | Grapes, green seedless; halved |
| 3½ | pounds | Chicken, broiler-fryer |
| Salt; to taste | ||
| 2 | tablespoons | Soy sauce |
| 2 | tablespoons | Wine, white |
| Grapes, green seedless; opt. | ||
Directions
Cook rice mix according to package directions. Add butter, onion salt, thyme, and 1-½ cups grapes; stir well.
Season cavity of chicken with salt; place breast side up on a rack in a shallow roasting pan. Stuff lightly with half of rice mixture.
Truss chicken, and bake at 375 degrees for 1-½ hours. Combine soy sauce and wine; use to baste chicken during last 30 minutes of baking time.
Spoon remaining rice mixture into a lightly greased 1-quart casserole; bake at 375 degrees for 15 to 20 minutes. Remove chicken to serving platter, and spoon the rice around it. Garnish with seedless green grapes, if desired.
SOURCE: Southern Living Magazine, sometime in 1979. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 01-19-95