I feel like a big girl with this one. This is one of those no frill recipes for families on a budget. Like us!
This is the best part: it uses a whole chicken. I can honestly say I have never cooked a whole chicken. I always buy boneless skinless breasts. Whole chickens are SOOOO much cheaper. Right now, they're on sale at Publix for .79 a pound. And, in case you're scared of a whole chicken (like I was), the meat guy will cut it for you... for free!
2 cups uncooked rice
1 can (14 oz) chicken broth
3/4 cup buttermilk
1/2 cup dry white wine
1 pkg. sliced fresh mushrooms (8oz)
1 cut-up whole chicken, about 3.5 pounds
2 tsp salt (divided)
1/2 tsp pepper
3 T chopped fresh parsley
Preheat oven to 350. Stir first 5 ingredients together plus 1/2 tsp salt. Place chicken on top of rice mixture. Bake uncovered for 1.5 hours. Sprinkle with parsley just before serving.
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3 comments:
I hoped you boiled those bones into chicken stock...its the best part of cooking a whole chicken!
That's WAY too grown up for me. I buy my chicken stock in a can.
However, I did make empanadas from the leftover chicken! They were delicious, maybe because I added cheese. Cheese makes everything better.
Thank you! Just in time! I'm going to make this tomorrow. By the way... I made your Sour Cream Enchiladas (with some Spanish rice from scratch & refried beans) on Sunday and they were a HUGE hit! Keep the recipes coming! ;0)
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