New American cuisine

Easy

Creative Roasted Whole Chicken

Name: Creative Roasted Whole Chicken
Prep time: 40 min
Cook time: 1 hr
Total time: 1 h 40 min
Yield: 3 servings
Cuisine: New American
Ingredients: 1 cup Sweet Rice; 1.5 cup Water; 1 medium Whole Chicken; 1 tbsp. Lemon Juice; 2 tbsp. Coarse Salt; 1 tsp. Black Pepper; 1 tbsp. Fresh Oregano; 1 tbsp. Raisins; 1 tbsp. Walnuts; 2 large Dried Jujube; 6 medium Garlic Cloves; 1 stalk Fresh Ginseng Root; 1 large Whole White Onion; 4 tbsp. Butter (Divided)

Chef Bao Qiu

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5 stars rating if you like it!

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A truly unique and easy roasted chicken recipe with a sweet rice stuffing while using an equally unique vertical chicken roaster. This pan offers uniform baking of both the white and dark meat and the stuffing. The sweet rice dressing includes walnuts, raisins, dried jujube, garlic, ginger, and butter. It’s both a pretty bird for serving and a tasty one.

Recipe

PRE TIME: 40 min

COOKING TIME: 1 hr

TOTAL TIME: 1 hr 40 min

3 SERVING

Ingredients:

1 cup Sweet Rice
1.5 cup Water
1 medium Whole Chicken
1 tbsp. Lemon Juice
2 tbsp. Coarse Salt
1 tsp. Black Pepper
1 tbsp. Fresh Oregano
1 tbsp. Raisins
1 tbsp. Walnuts
2 large Dried Jujube
6 medium Garlic Cloves
1 stalk Fresh Ginseng Root
1 large Whole White Onion
4 tbsp. Butter (Divided)

Directions:

Step 1

In medium bowl, soak rice in water for 2 hours.

Step 3

Place chicken in a bowl, and pour/squeeze the lemon juice outside and inside the bird.

Step 4

Do the same for salt and pepper and rub into skin. Place the oregano inside the chicken cavity. Cover the bowl with the bird in plastic wrap to let it marinate for 1.5 hours.

Step 5

After rice has sat for 2 hours. Preheat oven to 190°C / 380°F. In a large bowl, add the rice (minus any remaining water), raisins, walnuts, jujubes, and peeled garlic cloves. Mix well with fingers.

Step 6

Place the ginseng in the cavity of the bird, and then fill with the rice mixture.

Step 7

Truss chicken by cutting a small slit on the excess skin across from the cavity opening.

Step 8

Take opposite leg from the slit and insert through the slit (be careful not to tear skin). Do same for the other side and leg. Lay chicken back up and turn wings to hold legs in.

Step 9

Cut ends off the onion. Place the onion first on the pan spike.

Step 10

Skewer the middle of chicken with wings facing down and on top of the onion.

Step 11

Melt two tablespoons of butter and brush over the chicken surface.

Step 12

Bake for 1 hour.

Step 13

Take chicken out of the oven when done. Remove chicken off the spike. With kitchen scissors, remove spine by cutting along both sides of the spine. (Be careful it is hot.)

Step 14

With a knife, cut through the middle of the chicken, and stop cutting about a half inch to the outer skin.

Step 15

In a large cast-iron skillet, melt two tablespoons of butter in the pan, and then place the chicken in the pan with the opening of the stuffing side facing down.

Step 16

Press the chicken with a plate, put a large measuring cup with about 3 cups of water on top of the plate to hold the bird down. Grill the chicken and rice until it bubbles and is crispy.

Step 17

Serve in the cast-iron pan, and decorate with a few twigs of fresh garnish over this beautiful chicken.

Final Notes

Note: Recommended vertical roasting pans such as: Fox Run non-stick vertical poultry roaster, Big Green Egg Vertical Chicken Roaster, Emile Henry BBQ Ceramic Vertical Roaster, or Staub Enameled Cast Iron Vertical Chicken Roaster. Don't want to wide of a skewer that tears bird. Proper insertion face down, tail up.