Rice Stuffed Roast Chicken
- 30g Butter
- 2 Shallots, Finely Chopped
- 3 Tablespoons of Rice
- 6 Tablespoons chicken broth
- 100g White mushrooms, Chopped
- 100g Smoked Ham, Finely Chopped
- Liver and Heart from a Chicken, Chopped
- 1/2 teaspoon Paprika
- Salt and Pepper
- 60ml Cognac
- 1 Large Egg
- 1.5kg Chicken, giblets reserved
- 30g Butter, softened
- Salt and Pepper
- Make the stuffing: In a small saucepan, melt 15g of the butter over a medium-low heat. Add the shallots and cook until softened. Stir in the rice. Add the chicken broth, increase the heat, cover, and bring to a boil, then reduce the heat to low and cook for 15 to 17 minutes.
- Preheat the oven to 200 degrees C. Brush a roasting pan with butter.
- Finish the stuffing: In another small saucepan, melt the remaining 15g of butter over medium heat. Add the mushrooms, ham, and chicken liver and heart and season with the paprika, salt, and pepper. Add the Cognac and bring to a boil, then tilt the pan and carefully ignite. When the flames subside, reduce the heat to low, Cover, and cook for 5 minutes. Remove the pan from the heat and mix in the cooked rice and the egg.
- Pack the Stuffing into the chicken. Using kitchen String, tie the legs together and the wings together. Brush the 30g of butter all over the chicken. Set the chicken on 1 leg in the roasting pan and season with salt and pepper. Transfer to the oven and roast for about 1 hour, turning the chicken on the other leg after 20 minutes. Then breast side up during the final 20 minutes.
- Transfer the chicken to a cutting board, remove the string, and let stand for 10 minutes. Add a few tablespoons of boiling water to the roasting pan and boil, scraping up any brown bits stuck to the bottom, for 1 minute. Pour into a warmed sauce boat. Carve the chicken, arrange on a warmed platter with the stuffing, and serve with the pan juices.
• Neither the Cognac nor the paprika is essential; it’s up to you.
• The smoked ham can be replaced by less expensive bacon.
• It’s always a good idea to let a roasted bird rest for 10 minutes before serving. It will be more succulent that way.
• Serve with rice, of course, but also English peas, green beans, or haricots, spinach, salsify, carrots, or braised celery.
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