Serves: 4
Total Calories: 577
1. Wash and dry chicken. Sprinkle neck and body cavities of chicken with 1 teaspoon salt and 1/4 teaspoon pepper. Set aside.
2. Melt margarine in large fry pan. Add onion and celery. Cook until tender, over medium heat, stirring frequently. Stir in rice. Cook and stir about 5 minutes or until golden. Stir in apricots, chicken broth, remaining salt and pepper, ginger, and cinnamon. Cover, reduce heat and simmer 20 minutes. Remove from heat. Stir in KELLOGG'S ALL-BRAN cereal.
3. Loosely stuff neck and body cavities of chicken with stuffing. Hook wing tips onto back and tie legs together then to tail. Place in roasting pan.
4. Bake at 375°F about 1 hour and 45 minutes or until leg twists easily out of thigh joint. Place remaining stuffing in baking dish. Sprinkle with 3 tablespoons water. Cover and heat with chicken last 20 minutes of roasting time.
This Roast Chicken With Bran Fruit Stuffing recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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