Wild-Rice Stuffed Chicken - cooking recipe

Ingredients

1 (6 ounce) package long grain and wild rice blend
3 tablespoons butter, melted
1/2 teaspoon dried whole thyme, crushed
1/8 teaspoon onion powder
1 1/2 cups green seedless grapes, halved
1 (3 -3 1/2 lb) broiler-fryer chickens
salt
2 tablespoons soy sauce
2 tablespoons white wine
green grape (optional)

Preparation

Cook rice mix according to package directions. Add butter, thyme, onion powder, and 1 1/2 cups grapes; stir well.
Season cavity of chicken with salt, place chicken, breast side up, on a rack in a shallow roasting pan. Stuff lightly with half of rice mixture. Truss chicken, and bake at 375F for 1 1/2 hours. Combine soy sauce and wine, use to baste chicken during last 30 minutes of baking.
Spoon remaining rice mixture into a lightly greased 1-quart casserole; bake at 375F for 15 to 20 minutes. Remove chicken to serving platter, and spoon rice around it. Garmish with grapes, if desired.