Roasted Stuffed Chicken

recipe

Yield:

6 to 8 servings

Recipe from

Southern Living

Ingredients

1/4 cup chicken broth
2 tablespoons olive oil
1 teaspoon lemon juice
1 garlic clove, minced
1 teaspoon salt
1 teaspoon freshly ground pepper
1 cup cooked brown rice
1 carrot, chopped
1 celery rib, chopped
1 small onion, chopped
1 (6-pound) whole hen

Preparation

Stir together first 6 ingredients.

Stir together rice and next 3 ingredients. Toss with half of broth mixture, reserving remaining broth mixture. Spoon rice mixture into hen cavity. Tuck wings under, and tie legs together with string, if desired. Place hen, breast side up, on a rack in a roasting pan; brush with reserved broth mixture.

Bake at 375° for 2 hours or until a meat thermometer inserted into hen thigh registers 180° and stuffing registers 165°. Let stand 15 minutes before slicing.

Patsy Bell Hobson, Liberty, Missouri,

Southern Living

April 1998
My Notes

Only you will be able to view, print, and edit this note.

Add Note