Saute onion in butter, add 1 cup rice, 2 cups water, 1 chicken boullion cube, heat to a boil, then reduce to low heat and cover for 15 minutes. Mix in a pinch each of dried parsley, sage, rosemary and thyme. Stir. Cook 5 minutes longer, then stuff the chicken with rice dressing.
Season the chicken with Tony Chachere's Creole Seasoning and dot with butter. Bake for 1 hour or until done.
Make a chicken gravy by sauteing chopped onion in butter, mix in 1 tbsp. flour, then add 2 cups water and 2 boullion cubes. Season with the parsley, sage and thyme, light on the rosemary. Cook down to thicken. Thin with milk or sour cream to make it creamy. Or with either red or white wine if they are sitting around.
Now I'd like a piece of strawberry shortcake please.
