Roast Chicken W/Rice And Pine Nuts *

1. 1

   1. Rinse chicken and pat dry. Season inside and out with 1/2 tsp salt 1/4 tsp and pepper. Coarsly chop giblets.

2. 2

   2. In large saucepan melt 3 tbsp butter over medium heat. Add onion and cook until soft, 3-5 minutes. Add giblets and pine nuts. Cook, stirring, for 3 minutes, until giblets are no longer pink. Stir in rice, raisens, parsley, remaining salt and pepper and 2 1/2 cups of water. Bring to a boil, reduce heat to low, cover and simmer for 25 minutes, until rice has absorbed the water.

3. 3

   3. Preheat oven to 375. Stuff cavity loosly with mixture. Spoon remainder into buttered baking dish. Tie chicken legs together and place in small roasting pan. Melt remaining butter and brush over chicken. Bake for 1 1/2 hours, basting every 20 minutes until juices from thigh run clear. Heat remaining stuffing in oven during last half hour of roasting time.

* Per serving · 4 servings · Values may vary.

No additional tips available.