March 27, 2010

CRANBERRY ROAST CHICKEN

1 (16 oz.) pkg. long grain & wild rice mix
1 tbsp. instant minced onions
1 (3 oz.) can sliced mushrooms
1 (13 3/4 oz.) can chicken broth
1 (8 oz.) can whole cranberry sauce
2 (3 lb.) frying chickens, whole
1/2 c. light corn syrup
1/4 c. cranberry juice
1 tbsp. orange peel
1/4 tsp. ground ginger

In saucepan, combine rice and onion. Drain mushrooms, reserving liquid. Stir broth and reserved liquid into rice. Cook, using package directions. Stir in mushrooms and cranberry sauce. Lightly stuff chicken with rice mixture. Tie drumsticks to tail.

Place birds on rack in shallow pan. Roast in 375 degree oven for 1 to 1 1/2 hours. Combine remaining ingredients and brush on chickens. Roast another 15 minutes. Serves 8.

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