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.
Creative Roasted Whole Chicken
CUISINES: New American
TIME: 1 hr 40 min
SERVING: 3 People
- 1 cup Sweet Rice
- 1.5 cup Water
- 1 medium Whole Chicken
- 1 tbsp Lemon Juice
- 2 tbsp Course 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)
In medium bowl, soak rice in water for 2 hours.
Place chicken in a bowl, and pour/squeeze the lemon juice outside and inside the bird.
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.
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.
Place the ginseng in the cavity of the bird, and then fill with the rice mixture.
Truss chicken by cutting a small slit on the excess skin across from the cavity opening.
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.
Cut ends off the onion. Place the onion first on the pan spike.
Skewer the middle of chicken with wings facing down and on top of the onion.
Melt two tablespoons of butter and brush over the chicken surface.
Bake for 1 hour.
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.)
With a knife, cut through the middle of the chicken, and stop cutting about a half inch to the outer skin.
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.
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.
Serve in the cast-iron pan, and decorate with a few twigs of fresh garnish over this beautiful chicken.
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.