Chef Bao

155 RECIPES

Simple recipes for everyday home cooking

Creative Roasted Whole Chicken

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.

CUISINES: New American
LEVEL: EASY
TIME: 1 hr 40 min
SERVING: 3 People
INGREDIENTS:
LET'S START
Step 1
Step 1
Step 1
In medium bowl, soak rice in water for 2 hours.
Step 3
Step 3
Step 3
Place chicken in a bowl, and pour/squeeze the lemon juice outside and inside the bird.
Step 4
Step 4
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
Step 5
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
Step 6
Step 6
Place the ginseng in the cavity of the bird, and then fill with the rice mixture.
Step 7
Step 7
Step 7
Truss chicken by cutting a small slit on the excess skin across from the cavity opening.
Step 8
Step 8
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
Step 9
Step 9
Cut ends off the onion. Place the onion first on the pan spike.
Step 10
Step 10
Step 10
Skewer the middle of chicken with wings facing down and on top of the onion.
Step 11
Step 11
Step 11
Melt two tablespoons of butter and brush over the chicken surface.
Step 12
Step 12
Step 12
Bake for 1 hour.
Step 13
Step 13
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
Step 14
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
Step 15
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
Step 16
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
Step 17
Step 17
Serve in the cast-iron pan, and decorate with a few twigs of fresh garnish over this beautiful chicken.
Final Notes
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.