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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 252.3
  • Total Fat: 12.0 g
  • Cholesterol: 64.0 mg
  • Sodium: 403.5 mg
  • Total Carbs: 22.4 g
  • Dietary Fiber: 1.1 g
  • Protein: 14.1 g

View full nutritional breakdown of Stuffed whole Chicken calories by ingredient
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Stuffed whole Chicken

Submitted by: NANA1984X
Stuffed whole Chicken

Number of Servings: 4

Ingredients

    Chicken, cornish hens, 1 bird whole or any whole chicken from your suppermarket
    White Rice, long grain, 1 cup
    Onions, raw, 1 medium, chopped (2-1/2" dia)
    Raisins, 1 small box (1.5 oz)
    Corriander fresh, 1 cup, chopped
    Olive Oil, 2 tbsp
    Chicken Broth, 1.5 cup (8 fl oz)
    Pepper, black, 1 dash

    Foil to rap the chicken in.

Directions

Preheat the oven on 250 c while you prepare the chicken.

Start by cleaning the chichen, removing any left on feathers and fat but be carefull not to cut the skin at the bottom and top of the bird because that is where the stuffing is gone go.

For the stuffing: Heat the oil in a pan and add the onion adn fry untill soft and golden. add the Raisins and stir for 1 min then add the rice. fry the rice untill stone white and then add the Chicken Stock. For each cup rice, use 1 1/2 cup of fluid. ADJUST THE RICE TO THE SIZE OF YOUR BIRD...

Wait untill the rice and the stock boil and then cover and simmer for 5-10min but not to cook the rice totally, it must be a bit raw. Take of the heat, and add the black pepper and the corriander. Scoop the nix into the bird and the back and seal either with tooth sticks or some needle and thread. Repeat the same the the top part of the neck.

Melt the butter and grease the bird. lay sone foil long enough to rap the chicken in and put the bird in a oven proof dish and into the oven for 40min untill cooked. Uncover from the foil and chrill top and bottom as you like.
Serve with veg and enjoy

Serving Size: serves 4 people

Number of Servings: 4

Recipe submitted by SparkPeople user NANA1984X.






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