Roasted Whole Chicken Stuffed with Rice

This whole chicken makes an impressive centrepiece to any meal. The simple marinade of salt and bicarbonate of soda is a common technique in Eastern cuisine for tenderising meat, giving this chicken a delicious, delicate texture, filled with a rich, tasty stuffing.

Recipe

Love Rice

http://www.loverice.org

Love Rice is a website dedicated to all things rice, containing information on different varieties of rice, the nutritional aspects of rice, as well as tips for cooking rice to ensure perfect results every time. Love Rice also contains a wealth of delicious recipes from traditional curries and risotto to dishes more suited to special occasions such as rice-based desserts and bread.

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Ingredients
Equipment

To Serve

Extra long basmati rice

100 grams
Chicken, full, without skin

850 grams
Carolino Rice

100 grams
Tomatoes: large, blanched, peeled, chopped

2
Onion, chopped

1
Ginger 1" piece, peeled and chopped

1
Green chillies, finely chopped

2
Salt

2 tbsp
Hard-boiled egg, chopped

1
Yoghurt

50 grams
Butter

40 grams
Bicarbonate of soda

1 tsp
Black pepper powder

0.5 tsp

Frying pan
Heavy bottomed oven-proof pan

Method

1

Wash the chicken and dry with kitchen paper towels, making sure that the cavity is dry as well. Keep aside.

2

For the marinade, rub the salt and bicarbonate of soda into the chicken; marinate for 1 hour.

3

Heat 2 tbsp unsalted butter in a large, frying pan; add the chicken and fry till golden brown. Remove and keep aside to cool.

4

For the stuffing: Mix all the ingredients mentioned and spoon this mixture into the cavity of the chicken.

5

Place the stuffed chicken in an ovenproof dish. Dot the chicken with small portions of the unsalted butter and roast in a preheated oven (180°C / 350°F) basting regularly with butter, until the chicken becomes tender.

6

Remove the chicken from the oven and carve into serving pieces. Serve with a small amount of the stuffing, scooped out of the cavity.

Love Rice