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  Added: Jun 04, 2010  •  Visited (1233)  •  Print version Print this recipe (30)  •  eMail recipe eMail recipe (1)  •  Write review  •  Not rated Rate this recipe
 
Roast Chicken With Rice Stuffing
What You Need:
  • 3-4 pounds whole chicken
  • ½ teaspoon salt
  • 2 cloves garlic
  • 1 teaspoon black pepper
  • 1 sprig thyme
  • ½ teaspoon poultry

    RICE STUFING
  • 1 cup boiled rice
  • 1 small onion
  • 1 stalk celery

  • How To Cook:
    1. Rinse chicken in lime water and drain.

    2. Cutup garlic, scallion, thyme very fine and season with salt, black pepper and place in cavity.

    3. Rub over chicken and marinate for one hour.

    4. Shake off chicken.

    5. Prepare stuffing by mixing all ingredients.

    6. Place stuffing lightly in neck cavity.

    7. Pull neck skin over stuffing and fasten with skewer.

    8. Stuff body cavity skewers or needle & thread and draw body together.

    9. Cross legs off the bird, wind cord around and draw tightly. Then tie around the parson's nose.

    10. Place on a rack, breast up, in a shallow roasting pan.

    11. Brush all over continuously with melted butter or margarine.

    12. Roast at 180°FC / 350°F at 15 minutes to the pound or until done.

    13. Droppings from pan may be used to make gravy after baking.

    To Serve: 6 - 8
    This recipe is also available in:
    Cuisine » Americas » Jamaica
    Main Ingredient » Meat & Poultry » Chicken
    Main Ingredient » Grains & Cereals » Rice
    Dish » Main Courses

     





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