Boned chicken stuffed with wild rice seasoned with olive oil, lemon,
parsley, garlic, and green onions. Mom had the boned chicken on
hand. She'd bought it at a local meat market here in Baton Rouge. I
did most of the cooking, but Mom and my sister helped with lots of the
prep work. After stuffing and tying it, I roasted the chicken at 375F
for about an hour.

I sure would like to have seen the guy bone the chicken. I've done it
myself more than a few times, but this one was boned without cutting
the skin across the back like I do it. The bones appear to have been
removed through the cavity somehow.

The starter was an artichoke soup Mom made last week and reheated for
us. Wow. Very tasty.

I also made a salad of spinach, red onion, toasted pecans, tomatoes
(they get good ones here in Baton Rouge, even in winter), and crispy
fried duck confit. The confit was as good as I had hoped.

modom