CHICKEN WITH WILD RICE STUFFING
(Dress out the chicken with your favorite seasonings.)
Serves 6

2 Lbs. chicken
1 Cup raw wild rice
Giblets from bird
1 Small onion
1 Tbsp. or so butter or fat
1/4 Pound sausage meat
Pinch of dried sage

Soak rice overnight in cold water to cover in top part of double boiler. In the morning, drain the rice and cook over boiling water; Cover with a lid. Cook for 10 minutes. Clean and wash giblets; Put through a food chopper with onion. Melt butter or fat in a small skillet. Saute giblets, onion, and sausage meat for 10 minutes. Add rice, salt and sage. Cook 2 minutes longer. Stuff the inside of the chicken. Put the chicken into a baking dish, add a little broth with some Paprika or Saffron, to baking dish to keep bird moist on the bottom and to give a pleasant golden color. Put it into a pre-heated 350 degree oven, for about 45 to 1 hour, check to make sure the chicken is not over cooking. Bath the chicken with the broth & some melted butter during the last 15 minutes of cooking.