This delicious Rice Stuffed Whole Roast Chicken is a great dish for festive dinners and small gatherings or as an alternative to traditional roast turkey.

Visit https://cookingorgeous.com/blog/rice... for the full recipe.

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My name is Ayla Clulee, a passionate and professional Cordon Bleutrained chef, recipe developer, and food content creator with decades of experience. With a career spanning 15 years in the culinary industry coupled with 30 years of home cooking, my YouTube channel is a wonderful collection of culinary wisdom. I take pride in offering delightful recipes that range from hearty entrees to luxurious desserts, all crafted to spark creativity in your kitchen and bring joy to the table.


It is a special way to roast a chicken, and definitely feels like a treat! Making this scrumptious stuffed roast chicken is surprisingly easy and straightforward.


The aromatic rice stuffing with pine nuts and currants is a great alternative to pork stuffing for nopork eaters. It is very similar to the stuffing I use for Vegetarian Stuffed Peppers. And the chicken juice will make the best chicken gravy to add further flavor to your plate.

INGREDIENTS LIST
Marinade for the Chicken
▢ 1 whole chicken (1.8 to 2 kg)
▢ 2 tbsp natural yoghurt
▢ ½ tbsp salt
▢ ½ TSP freshly ground black pepper
Rice Stuffing
▢ 1 large onion (small diced)
▢ 2 tbsp olive oil
▢ 50 grams pine nuts
▢ 300 g shortgrain rice such as baldo or tosya (1.5 cups)
▢ ½ TSP freshly ground black pepper
▢ ½ tbsp salt
▢ 30 grams black currant (2 tbsp)
▢ 2 tbsp lemon juice
▢ 1 l water (300 ml, 200 ml, and 500 ml separately)
▢ 2 tbsp chopped parsley
Chicken Gravy
▢ 250 ml chicken stock (optional)
▢ cooking juices from the chicken
▢ 1 tbsp flour
INSTRUCTIONS

Marinade for the Chicken
Place the yogurt with salt and freshly ground black pepper in a bowl and whisk to combine.
Rub the chicken with the marinade making sure all the skin is totally covered.
Let the chicken marinate for 23 hours or ideally overnight in the fridge.
Rice Stuffing
Put a large pan on medium to low heat and add olive oil.
Add the onions and pine nuts, and gently saute until translucent.
Stir in the rice and saute for a few minutes until the rice is dry and semitranslucent before adding the black currant, salt, and pepper.
Pour in the lemon juice and 300 ml water, bring to a boil, cover the pan with a lid, and let it simmer for 810 minutes or until the rice absorbs all the liquid.
Remove the pan from the heat and add the parsley.
Give the mix a good stir and let it cool down to room temperature before stuffing the chicken.
Assembling and Roasting the Chicken
Take the chicken out of the fridge half an hour before roasting.
Preheat the oven to 180° C 356° F (fan oven).
With the help of a spoon, stuff the cavity of the chicken loosely with rice filling. You will only need about half of it. Keep the rest of the stuffing to cook later to serve as a side dish.
To neaten and hold in the rice stuffing in the cavity, sew the loose skin together with toothpicks or twine.
Place the chicken in a Dutch oven or on a baking tray, pour in 500 ml of water, and cook covered with a lid or tin foil for about one hour. Remove the tin foil or the lid and cook for another hour until the core temperature reaches 75° C 167° F.
Remove the chicken from the oven, cover it with tin foil, and let it rest for 15 to 20 minutes before carving.
While resting the chicken, cook the rest of the rice and prepare the gravy.
Place the halfcooked rice with 200 ml water in a pan and cook for 1012 minutes or until the rice absorbs the liquid. Let it rest on the side while the chicken is still resting and preparing the gravy.
Preparing the Gravy
Skim most of the fat from the cooking liquid of the chicken and place the Dutch oven or the baking tray on medium heat.
Add a tablespoon of flour and give it a good stir, scraping the bits off the bottom of the pan
When the juices are bubbling and the flour is all incorporated, pour in the chicken stock and bring it back to a boil.
Add any juices from the resting chicken and then cook for about 5 more minutes.
Carve the chicken and serve with the rice stuffing, gravy, and seasonal greens on the side.