Rice-Almond Stuffing for Roast Chicken
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
4 tbsp butter or margerine
1/2 cp finely chopped celery
1 small onion, peeled and chopped
1/4 cp chopped almonds
1 1/2 cps cooked rice
1/2 tsp salt
2 tsp sugar
1/4 tsp thyme
2 tbsp grated orange peel
1 - Melt butter or masrgerine in skillet.
2 - Add celery, onion, and almonds.
3 - Mix, cooking and stirring over low heat about 15 minutes.
4 - Add rice, salt, sugar, thyme, and orange peel.
5 - Mix and stir.
6 - Makes stuffing for large capon or roasting chicken.
7 - Fill bird lightly to allow for expansion.
An orange glaze for this roast adds to the good flavor. Combine
1 cp orange juice, 2 tdsp grated peel, 1/4 cp honey, 1/4 cp salad
oil. Mix well and brush over stuffed chicken when it goes into oven
. Bake at moderate temperature (325 degrees F.) 2 1/2 hours or until tender and done.
Every 15 minutes during roasting pour little of orange juice mixture
over roast, until all is used up. Baste bird at same time with drippings
This is a delicacy among roast chicken dishes. Surrounnd it with your
most delicious vegetable dishes. I like small creamed onions and baked
zucchini with it. Also a gelatin dessert, such as port-wine jelly with
whipped cream, for the non-calorie counters at the party. Or use a los-
calorie whip all may enjoy.