Ingredients
1/4 cup chopped celery1-1/2 teaspoons butter1 cup cooked long grain rice2 tablespoons minced fresh parsley1 tablespoon sliced green onion1 tablespoon minced fresh basil or 1 teaspoon dried basil2-1/4 teaspoons sunflower kernels or chopped almonds1/8 teaspoon saltDash pepper1 broiler/fryer chicken (3 pounds)
Preparation
In a small skillet, saute celery in butter until crisp-tender. In a large bowl, combine the celery, rice, parsley, green onion, basil, sunflower kernels, salt and pepper. Stuff chicken. Tie drumsticks together with kitchen string if desired. Place breast side up on a rack in a roasting pan.
Bake, uncovered, at 375° for 1-1/4 to 1-1/2 hours or until juices run clear and a thermometer reads 180° for chicken and 165° for stuffing. Cover and let stand for 10 minutes before removing stuffing. Remove skin before serving.
