Chicken with Zucchini Stuffing

March 13, 2021  Online Recipe Guide Avatar

2 2-1/2 to 3 pound whole chickens
1 1/2 cups chicken broth
2/3 cup regular rice
2 cups chopped zucchini
1 cup shredded carrot
1/2 cup chopped onion
3/4 tsp. salt
1/8 tsp. pepper
1/2 cup chicken broth
1/4 cup grated Parmesan cheese
1 1/2 tsp. dried chervil, crushed
Cooking oil

Sprinkle cavity of birds with salt. In saucepan combine 1 1/2 cups chicken broth and rice. Bring to boiling.; cover. Reduce heat; cook 14 minutes. Do not drain. In another saucepan combine zucchini, carrot, onion, salt, pepper and remaining 1/2 cup broth. Cook, covered just till tender, about 10 minutes. . Stir in Parmesan cheese and chervil. Fold in rice. Spoon mixture loosely into bird cavities. Skewer neck skin to back of chickens. Mount one chicken on spit rod. Repeat with second fork and chicken. Add a third holding fork, pressing tines into meat; test balance. Place medium coals around drip pan under meat. Turn on motor; lower hood and cover with foil tent. Brush birds with cooking oil. Grill over medium coals till done, about 2 hours. Serves 8.


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