Rice-Stuffed Chicken
Rice-Stuffed Chicken is an moderately easy dinner. Made with 1/2 c. chopped celery, 1/2 c. chopped onion, 1/3 c. chopped green pepper, 2 tbsp. margarine or butter and 2 chicken livers, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
π Recipe adapted from RecipeNLG-Full
In skillet, cook the first 3 ingredients in margarine until tender.
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.
Loosely stuff body and neck cavities of chickens. Truss. Place birds, breast up, on rack in shallow roasting pan.
Rub skin generously with oil. Roast, uncovered, at 375Β° for 1 1/2 to 2 hours.
Brush occasionally with pan drippings.
Makes 8 servings.
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