Wild-Rice Stuffed Chicken
- 1 (6 ounce) package long grain and wild rice blend
- 3 tablespoons butter, melted
- 1/2 teaspoon dried whole thyme, crushed
- 1/8 teaspoon onion powder
- 1 1/2 cups green seedless grapes, halved
- 1 (3 -3 1/2 lb) broiler-fryer chickens
- salt
- 2 tablespoons soy sauce
- 2 tablespoons white wine
- green grape (optional)
- Cook rice mix according to package directions. Add butter, thyme, onion powder, and 1 1/2 cups grapes; stir well.
- Season cavity of chicken with salt, place chicken, breast side up, on a rack in a shallow roasting pan. Stuff lightly with half of rice mixture. Truss chicken, and bake at 375F for 1 1/2 hours. Combine soy sauce and wine, use to baste chicken during last 30 minutes of baking.
- Spoon remaining rice mixture into a lightly greased 1-quart casserole; bake at 375F for 15 to 20 minutes. Remove chicken to serving platter, and spoon rice around it. Garmish with grapes, if desired.
long grain, butter, thyme, onion powder, grapes, chickens, salt, soy sauce, white wine, green grape
Taken from www.food.com/recipe/wild-rice-stuffed-chicken-180066 (may not work)