Chicken Recipes – CORNUCOPIA STUFFED ROASTER RECIPES

3/4/2006

Chicken Recipes – CORNUCOPIA STUFFED ROASTER RECIPES

Chicken Recipes – CORNUCOPIA STUFFED ROASTER RECIPES
Serves 8
A roaster stuffed with vegetables and rice is a tasty meal
in one dish. The stuffing doesn’t increase the cooking
time, which is about one hour less in a microwave than
required for conventional roasting.

1 whole roaster (about 6 pounds)
1/4 cup hot water
1/4 cup butter or margarine
1 cup frozen peas and carrots
1 1/2 cups cooked rice
2 tablespoons minced fresh parsley
1/2 teaspoon dried thyme
1 teaspoon salt or to taste
Browning spray (optional)
Remove giblets. In a 1-cup glass measuring cup, place
water and butter; microwave at HIGH (100% power) 1 minute.
In 1-quart microwave-safe utensil, place peas and carrots;
cover. Microwave at HIGH 4 minutes, stirring once; drain.
In a small bowl, combine rice, melted butter mixture, peas
and carrots, parsley, thyme and salt. Place in cavity of
roaster; with rounded wooden picks, fasten skin across
cavity opening and at neck. Place roaster, breast side
down, on microwave-safe roasting pan. Spray with browning
spray or brush roaster with melted butter if desired; cover
with wax paper.
Microwave at HIGH 5 minutes. Reduce power to MEDIUM-HIGH
(70% power). Cook 12 minutes per pound, brushing with
drippings several times during cooking. Halfway through
cooking time, turn roaster over, using paper towels to
protect hands. Pour off drippings and reserve, if desired.
Baste roaster with drippings or use browning spray; cover
with wax paper and complete cooking.
Let stand, covered with aluminum foil, 20 minutes. Test
for doneness after standing; juice should run clear with no
hint of pink when thigh is pierced. To serve, spoon
stuffing into serving bowl and slice roaster.