Rice-Stuffed Chicken

• 1/2 c. chopped celery
• 1/2 c. chopped onion
• 1/3 c. chopped green pepper
• 2 Tbsp. margarine or butter
• 2 chicken livers
• 1 1/2 c. cooked or leftover rice
• 1 (16 oz.) can tomatoes, cut up
• 1/2 tsp. rubbed or ground sage
• 2 (3 lb.) ready to cook roasting chickens
• cooking oil

1. In skillet, cook the first 3 ingredients in margarine until tender.
2. Remove vegetables from skillet. Cook livers in same skillet 5 minutes. Remove and chop. Combine livers, celery mixture, rice, tomatoes, 3/4 teaspoon salt, sage and 1/8 teaspoon pepper.
3. Loosely stuff body and neck cavities of chickens. Truss. Place birds, breast up, on rack in shallow roasting pan.
4. Rub skin generously with oil. Roast, uncovered, at 375u0b0 for 1 1/2 to 2 hours.
5. Brush occasionally with pan drippings.
6. Makes 8 servings.

celery, onion, green pepper, margarine, chicken livers, rice, tomatoes, sage, cook roasting, cooking oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=580733 (may not work)