4 lb Roasting chicken
2 tb Butter
1 sm Onion; finely chopped
-about 1/4 cup
1 c Celery; thinly sliced
1 ts Mixed dried herbs
3 c Brown rice; cooked
1/4 c Pecans; chopped medium fine
Amaretto liqueur
1/4 c Golden raisins
Salt and pepper to taste
Orange juice
Wash and dry chicken. In a medium saucepan, in the hot butter, cook
the onion until golden; stir in the celery and herbs and cook about 5
minutes. Stir in the rice, pecans, 3 tablespoons liqueur, raisins,
and salt and pepper. Stuff chicken with mixture; skewer openings
closed. Roast in a preheated 350 degree oven, basting often with the
drippings plus a little of the liqueur, until browned and
tender--1-1/2 to 2 hours. Skim excess fat from drippings and make a
gravy with the remaining drippings, some flour, and orange juice as
the liquid.
