Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Chicken, with giblets
1/2 c Rice, white (raw)
1 pn Saffron (use the
-amount that sticks
-to the first 1/2 inch
-tip of a paring knife)
2 Celery stalks
10 md Mushrooms
3 Scallions
3 tb Butter

Pre-heat oven to 450 degrees F. Clean the chicken, remove any large
gobs of fat and rinse away any residual goo from its inside.

Cook the rice in 1 cup of water, along with the saffron. Salt to
taste. Saute the giblets in about 2 T of butter. While these are
cooking, clean and cut up the celery, mushrooms and scallions into
small pieces.

When the giblets are done, chop them well.

Mix the rice, vegetables and mushrooms together in a bowl, and cram
as much as will fit into the chicken. Tie the ends of the drumsticks
and the tail together. Rub about 1 T of butter over the skin of the
chicken. Place remaining stuffing into a glass or ceramic casserole,
cover, and set aside.

Place in the chicken in the oven, uncovered. After 10 minutes, lower
heat to 350 degrees F. The chicken should cook approximately 20
minutes per pound. Test the chicken by pricking it in the thickest
part of the thigh; when it is done, only clear juices will come out.
If the chicken is still underdone, blood will come out.

Half an hour before the chicken is done, put the additional stuffing
in the oven.

If there are leftovers, be sure to remove any extra stuffing from the
inside of the chicken, as it will sour if stored inside the bird.

NOTES:

* Roast chicken stuffed with rice and vegetables -- This is a recipe
that I've evolved slowly, and I think I've finally got it right.
Yield: Serves 2-3.

: Difficulty: moderate (cooking time is critical)
: Time: 30 minutes preparation, 45 minutes cooking.
: Precision: Approximate measurement OK.

: Helen Anne Vigneau
: Dual Systems, Berkeley, California, USA
: {ihnp4,cbosgd,hplabs,decwrl,ucbvax,sun}!dual!hav

: Copyright (C) 1986 USENET Community Trust

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