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Roast Chicken With Orange & Rosemary Stuffing & Creamy Gr

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CATEGORY CUISINE TAG YIELD
Grains, Eggs, Meats, Dairy Jude3 8 Servings

INGREDIENTS

2 T Butter
1 Onion, finely chopped
2 1/2 c Cooked long grain rice
approximately cook
1 cup raw rice
1 MAGGI Orange & Rosemary
Gravy Mix
1 Egg, beaten
1/4 c Pinenuts
1/4 c Chopped parsley
1 t MAGGI Chicken Stock Powder
Freshly ground black pepper
1 No 20, 1.8kg chicken
1 T Butter, melted optional
2 MAGGI Rich Gravy Mix for
Light Meat
1 1/2 c Water
5 T Cream, 5 to 6

INSTRUCTIONS

Stuffing  Heat the butter in a saucepan.  Add the onion and cook until
soft.  Remove from the heat and cool.  Stir in the remaining stuffing
ingredients.  Cover and refrigerate if not using immediately.  When
ready to cook, stuff the chicken, then skewer or sew up the  cavity.
Chicken  Place on a rack in a roasting pan.  If wished, brush the
chicken with melted butter.  Roast in a preheated oven, 170 C, for
approximately 2 hours or until  the chicken is cooked. (Keep chicken
warm while preparing the gravy).  Drain all the fat from the pan.
Combine the gravy mix and water. Add to the pan.  Bring to the boil,
stirring constantly, then simmer over a low heat  for 3 minutes. Stir
occasionally.  Stir in the cream and serve with the chicken.  Converted
by MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“A lot of church members who are singing ‘Standing on the Promises\” are just sitting on the premises.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 182
Calories From Fat: 88
Total Fat: 10g
Cholesterol: 52.6mg
Sodium: 434.6mg
Potassium: 188.1mg
Carbohydrates: 16.4g
Fiber: <1g
Sugar: 1g
Protein: 6.3g


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