Chicken with Zucchini Stuffing
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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