This is a recipe my mom made when I was growing up.  I was quite a picky eater and I probably did not like it but I am looking forward to making this next week.  Thanks for the recipe mom! 

RICE-STUFFED CHICKEN

½ cup chopped celery                                      ½ cup chopped onion

½ cup chopped green pepper                           2 Tbsp margarine or butter

1 ½ cups cooked or leftover rice                       1 10 oz can tomatoes, cut up

½ tsp rubbed sage                                            2 3-lb roasting chickens

                                                                        Cooking oil

In skillet cook first 3 ingredients in margarine till tender;  remove vegetables from skillet.  Combine celery mixture, rice, tomatoes, ¾ tsp salt, sage, and 1/8 tsp pepper.  Loosely stuff body and neck cavities of chickens.  Place birds, breast up, on rack in shallow roasting pan.  Rub skin generously with oil.  Roast uncovered at 375 degrees F for 1 ½ to 2 hours.  Brush occasionally with pan drippings.  Makes 8 servings.

Note:  I use 2 fryers instead of roasting chickens. They are more tender and moister.  . Also, I use more rice and vegetables than is called for.  I stuff the chickens, put them in the baking dish, and put the rest of the rice around the chickens.  The drippings flavor the rice really well.  If you need to baste the chicken during baking, just use some oil.

I hope you enjoy this too!  Please come visit me at my regular blog, Wired Wisdom.

I’m so glad you came by today! ~ KarenW ~


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