Herb Roast Chicken with Pear Rice Stuffing

Herb Roast Chicken with Pear Rice Stuffing

Ingredients:
2 whole broiler chickens (3 1/2 pounds each)
1/2 cup butter or margarine
1/3 cup dry white wine (or chicken broth)
2 tablespoons rosemary leaves, crushed
2 tablespoons tarragon leaves, crushed
1 teaspoon salt
1/2 teaspoon fresh ground pepper
2 cups cooked rice (or wild rice mix)
1 fresh pear, washed, cored and chopped

Directions:
1. Combine the rosemary and tarragon with the wine in a small bowl. Let stand 1 hour. Strain and reserve the liquid. Blend the butter into the herbs.
2. Sprinkle the cavity of each chicken with some of the salt and pepper and add a tablespoon of herbed butter. Loosen the skin over the breast and press in a tablespoon of herbed butter.
3. Sauté the pear in half of the remaining butter. Blend with the cooked rice. Stuff the chickens with the rice and truss.
4. Melt the remaining butter and brush over the chickens. Sprinkle with the remaining salt and pepper. Place in a roasting pan.
5. Combine any remaining butter with the reserved wine. Roast at 350°F for 1 3/4 hours, basting frequently with the herb wine mixture.