- 1 Roasting chicken (3-5 pounds depending on how many people you are feeding)
- 8-10 Fresh Bay leaves
- 25 Lemon Verbena leaves
- 1.5 cups Snowdon House Apricot & Bay Vinegar
- 2 cups Assorted rice
- 1 medium red onion
- 4-6 mushrooms
- salt and pepper to taste
- Beer Can chicken rack
Combine 1.5 cups assorted rice cooked with 2 cups liquid - I choose to use 1.5 cups of Apricot and Bay vinegar and .50 cups water.
Add sachet of cut up lemon verbena leaves in cheesecloth (10 leaves chopped up). Cook until done.
Sautee mushrooms and onions on stove top with a little olive oil. Toss with rice.
Place stuffing and herbs in tin foil and bake with chicken for 20 minutes.
Prepare chicken by placing lemon verbena and bay leaves under the skin of the chicken in preparation for roasting.
Place chicken over cider can filled with water and vinegar. Place in baking dish.
Add water to the baking dish. Roast at 375 till done fill top of chicken with potato. sprinkle with salt and pepper to taste.
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