Name: Don't Peek Chicken
Ingredients: 2 Onions; chopped, up to 3; 2 c Raw rice; 1 Chicken; Seasonings and/or; 1 Envelope dry onion soup mix; optional; 1 cn Mushrooms; optional

Be ashamed to use the vulgar arts of a recruiting sergeant. Do not speak only of the uniform, the pay, and the glory; speak also of the enemies, the battle, the armor, the watching, the marching, and the drill. Do not present only one side of Christianity. Do not keep back “the cross” of self-denial that must be carried, when you speak of the cross on which Christ died for our redemption. Explain fully what Christianity entails. Entreat men to repent and come to Christ; but bid them at the same time to “count the cost.”

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Meats	Jewish		1	Servings

INGREDIENTS

2		Onions; chopped, up to 3
2	c	Raw rice
1		Chicken
		Seasonings and/or
1		Envelope dry onion soup mix; optional
1	cn	Mushrooms; optional

INSTRUCTIONS

Here is a simpler (and more easily kosher) version. I do not like cooking
with the pareve cream alternatives!
Spread chopped onion in bottom of roasting pan. Place whole chicken in the
center. Pour raw rice around the chicken. (adjust quantity to feed your
family) Season chicken with garlic, poultry seasoning, celery salt, pepper,
paprika, etc. If you love garlic, you can also place several (or many!)
whole cloves in with the rice. Pour about 3-1/2 cups water over rice. Bake,
covered at 350 F. You may want to "peek" occasionally to be sure the rice
is cooking nicely. If it absorbs all the water and looks too dry before the
chicken is done, add more water - if too wet, leave lid off roaster for a
few minutes. All of the chicken juices flavor the rice and it's delicious.
You can also season with dry onion soup mix, and can also add a can of
mushrooms along with the rice.
Posted to JEWISH-FOOD digest by Hillel <[email protected]> on Jun 21, 1998,
converted by MM_Buster v2.0l.

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