1/2 c. extra long grain rice
3 to 3 1/2 lbs. broiler or fryer chicken
Lemon wedge
1/2 c. raisins
1/4 c. butter
2 tbsp. honey
Salt

Cook rice according to package directions until tender firm and water is absorbed. (Do not use quick cooking rice.) Set aside. Wash chicken in salted water and dry with paper towel. Rub inside and out with lemon wedge. Boil raisins in enough water to cover for 5 minutes. Drain, put raisins, butter and honey in small skillet; stir over low heat until butter melts. Add to rice and stuff in chicken; loosely close cavity with small skewers. Place breast side up in shallow casserole dish. Bake at 350 degrees for 1 1/2 hours or until done. Check where thigh joins body for doneness. Baste occasionally while cooking. Serves 4 or 5.