Ingredients and Weight:
- 3 whole chickens (about 4-5 pounds each)
- 1 cup long-grain white rice
- 1/2 cup raisins
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 1/3 cup chopped parsley
- 1/3 cup butter, melted
- 1 tablespoon olive oil
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Remove giblets from chickens. Rinse chickens inside and out and pat dry.
- In a large bowl, combine rice, raisins, onion, celery, carrots, parsley, butter, olive oil, sage, thyme, salt, and pepper. Mix well.
- Season the inside of each chicken with salt and pepper. Fill each chicken with the rice mixture.
- Place chickens in a large roasting pan. Roast for 1 hour, then reduce heat to 325°F (165°C) and continue roasting for another 1 hour, or until the internal temperature of the chicken reaches 165°F (74°C).
- Let chickens rest for 15 minutes before carving.
Nutritional Information:
- Calories: 350 per serving (1/8 of chicken)
- Protein: 25 grams
- Fat: 15 grams
- Carbohydrates: 30 grams
Dish Characteristics:
- Tender and juicy chicken stuffed with flavorful rice filling
- Perfect for special occasions or Sunday dinners
- Appealing to American taste buds
User Comments:
- "This dish was absolutely delicious! The chicken was so moist and flavorful, and the rice stuffing was a perfect complement."
- "I'm not usually a fan of stuffed chicken, but this recipe changed my mind. It's a keeper!"
- "I served this at a dinner party and everyone raved about it. It's definitely a crowd-pleaser."
Special Precautions and Tips:
- Make sure the chickens are completely defrosted before stuffing and cooking.
- Use a meat thermometer to ensure the chicken is cooked through.
- If you don't have a roasting pan, you can use a Dutch oven or a baking dish with a wire rack.
- Let the chickens rest before carving to allow the juices to redistribute.
