Recipe for Wild Rice-Stuffed Chicken


6 oz rice mix, long grain & wild
1/4 cup butter (or marg.); melted
1/2 teaspoon onion salt
1/2 teaspoon thyme, whole; crushed
1 1/2 cup grapes, green seedless; halved
3 1/2 lb chicken, broiler-fryer
1 salt; to taste
2 tablespoon soy sauce
2 tablespoon wine, white
1 grapes, green seedless; opt.


Cook rice mix according to package directions. Add butter, onion salt, thyme, and 1-1/2 cups grapes; stir well.

Season cavity of chicken with salt; place breast side up on a rack in a shallow roasting pan. Stuff lightly with half of rice mixture. Truss chicken, and bake at 375 degrees for 1-1/2 hours. Combine soy sauce and wine; use to baste chicken during last 30 minutes of baking time.

Spoon remaining rice mixture into a lightly greased 1-quart casserole; bake at 375 degrees for 15 to 20 minutes. Remove chicken to serving platter, and spoon the rice around it. Garnish with seedless green grapes, if desired.

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