Ingredients

4 lb. roasting chicken
2 Tbsp. butter
1 small onion; finely chopped, about 1/4 C.
1 C. celery; thinly sliced
1 tsp. 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

Cooking Instructions

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 for about 5 minutes. Stir in the rice, pecans, 3 Tbls. liqueur, raisins, and salt and pepper. Stuff chicken with mixture; skewer openings closed. Roast in a preheated 350 oven, basting often with the drippings plus a little of the liqueur, until browned and tender, for 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.
 
 
"Eat anything that is sold in the meat market without asking questions for conscience' sake;" (1Corinthians 10:25)