Roast Chicken Glazed

• 1 large roasting chicken
• 1 c. brown rice
• 3 Tbsp. soy sauce
• 1/2 c. mandarin juice
• 1/4 tsp. mandarin peel, chopped
• 1 can water chestnuts, drained and sliced
• 4 tsp. cornstarch
• chicken broth
• 1/4 c. chopped onion
• 5 Tbsp. butter
• 1/2 c. celery, thinly sliced

1. Cook rice, using chicken broth instead of water.
2. Saute onion lightly in 3 tablespoons butter.
3. Add to cooked rice, along with celery, water chestnuts and 2 tablespoons of soy sauce, mix lightly.
4. Stuff into roasting chicken, skewer openings.
5. Melt remaining 2 tablespoons butter and brush a little over skin of chicken.
6. Place chicken in roasting pan, cover loosely with foil and bake for 1 hour in 350u0b0 oven.

chicken, brown rice, soy sauce, mandarin juice, mandarin peel, water chestnuts, cornstarch, chicken broth, onion, butter, celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=420709 (may not work)