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Recipe for "chicken-stuff"

NAME

     CHICKEN-STUFF - Roast chicken stuffed with rice  and  veget-
     ables
     This is a recipe that I've evolved slowly, and I think  I've
     finally got it right.

INGREDIENTS (Serves 2-3)

     1         whole chicken, with giblets
     100 g     uncooked white rice
     pinch     saffron (use the amount that sticks to  the  first
               centimeter of the tip of a paring knife.)
     2         celery stalks
     8-10       medium-sized mushrooms
     2-3        scallions (depending on size)
     30-50 ml   butter

PROCEDURE

          (1)  Pre-heat oven to 230 deg. C.
          (2)  Clean the chicken-remove any large gobs of fat and
               rinse away any residual goo from its inside.
          (3)  Cook the rice in 1 cup of water,  along  with  the
               saffron.   Salt  to  taste.   Saute the giblets in
               about 25 ml of butter.
          (4)  While these are cooking,  clean  and  cut  up  the
               celery,   mushrooms,   and  scallions  into  small
               pieces.
          (5)  When the giblets are done, chop them well.
          (6)  Mix the rice, vegetables, and  mushrooms  together
               in  a  bowl, and cram as much as will fit into the
               chicken.  Tie the ends of the drumsticks  and  the
               tail together.  Rub about 15 ml of butter over the
               skin of the  chicken.   Place  remaining  stuffing
               into  a glass or ceramic casserole, cover, and set
               aside.
          (7)  Place in  the  chicken  in  the  oven,  uncovered.
               After 10 minutes, lower heat to 175 deg. C.
          (8)  The chicken should cook approximately  45  minutes
               per  kg.   Test  the chicken by pricking it in the
               thickest part of the thigh; when it is done,  only
               clear  juices  will  come  out.  If the chicken is
               still underdone, blood will come out.
          (9)  Half an hour before the chicken is done,  put  the
               additional stuffing in the oven.

NOTES

     If there are leftovers, be sure to remove any extra stuffing
     from  the  inside  of the chicken, as it will sour if stored
     inside the bird.

RATING

     Difficulty: moderate (cooking time  is  critical)  Time:  30
     minutes preparation, 45 minutes cooking.  Precision: Approx-
     imate measurement OK.

CONTRIBUTOR

     Helen Anne Vigneau
     Dual Systems, Berkeley, California, USA
     {ihnp4,cbosgd,hplabs,decwrl,ucbvax,sun}!dual!hav