GREAT
CHICKEN RECIPES
ROAST
CHICKENS RECIPE
4
- 875 q (1¾ lb.) chickens
2
chicken stock cubes
125
g (4 oz.) butter
½
cup dry white wine
3
tablespoons flour
½
teaspoon rosemary
2½
cups water
Salt,
pepper
Fill
each chicken with the prepared rice stuffing (see rice stuffing below) and
secure the openings with skewers.
Melt
butter in large baking dish, add the chickens and brush each chicken with the
melted butter.
Bake
in moderate oven for 45 minutes or until the chickens are tender. Brush
chickens frequently with pan juices.
Remove
the chickens from the baking dish and keep warm.
Pour
off the excess fat from baking dish, leaving approximately ¼ cup fat.
Add
flour to pan, stir until combined and cook for 1 minute.
Add
water, crumbled stock cubes and wine and stir until combined. Stir until the
sauce boils and thickens.
Add
rosemary, season with salt and pepper and simmer sauce, uncovered for 5
minutes then strain.
Allow
one chicken per serving and serve the sauce separately.
Serves
4.
RICE
STUFFING
11/2
cups uncooked rice
3
tablespoons chopped parsley
30
g (1 oz.) butter
1
large onion
Salt,
pepper
4
rashers bacon
1/2-teaspoon
rosemary
1
clove garlic
Cook
the rice in a large quantity of boiling salted water for 12 minutes or until
tender, then drain.
Heat
butter in a pan, add peeled and chopped onion, finely chopped bacon and
crushed garlic
Sauté until the onion is tender.
Put
rice in a bowl; add onion mixture, parsley and rosemary. Season with salt and
pepper and mix well.
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