TAHIFiAN SiUrreD
CHICKEN

1 (5 Ib.) roasting chicken 14 cup Olive oil
1/4, cup wild rice 14 cup slivered almonds
1 Ib. ground lamb 14, tablespoon chopped parsley
1 egg 1 tablespoon finely chopped
1 cup chicken stock pimiento
1 onion, chopped fine 2 teaspoons salt
14 cup finely chopped celery dash of thyme
1% cup finely chopped cooked freshly ground pepper
mushrooms foil

Wash chicken; pat dry with paper towels.

Parboil rice for 7 minutes. Drain and combine with remaining
ingredients. Stuff into chicken. Turn skin back on neck. Fold wings
across back so they touch. Tie legs together.

Line roasting pan with foil and place rack inside pan. Place
chicken on rack in a pre-heated oven 325°F. Baste chicken with
sauce every 15 minutes. Cook till internal temperature of meat
on the inside of the thigh reaches 195-200°F. or until drumstick
twists easily.

When chicken is done, let stand for 10 minutes before carving.
Makes 4 to 6 servings.

BASTING SAUCE

Melt 2 tablespoons butter, blend in 2 tablespoons flour until smooth.
Add 1 cup chicken stock and cook, stirring constantly until
thickened. Add 1 (8 oz.) jar orange marmalade, mixing well. Keep
warm on stove.

OPTIONAL

This TAHITIAN STUFFED CHICKEN can be also very delici-
ously done on a barbecue. Follow the same procedure as oven
roasted and stuffed chicken only after the chicken is stuffed,
secure chicken carefully on spit, being sure it is balanced. Cook
6-8 inches from coals for about 1% hours. Baste with sauce every
15 minutes.

Mrs. Pearl Hastie