Roast Chicken with Rice Stuffing recipe
ingredients
1 chicken, about 1.5 kg (3 lb)
salt
freshly ground pepper
pinch of paprika
2 tablespoons butter
salt
freshly ground pepper
pinch of paprika
2 tablespoons butter
for the Rice stuffing
1/2 cup long grain rice
2 tablespoons butter
1 onion, chopped
3 bacon rashers, chopped
1/2 teaspoon dried mixed herbs
1 teaspoon finely chopped parsley
1 egg, beaten
salt and pepper
2 tablespoons butter
1 onion, chopped
3 bacon rashers, chopped
1/2 teaspoon dried mixed herbs
1 teaspoon finely chopped parsley
1 egg, beaten
salt and pepper
method
1. Wash and dry chicken and sprinkle cavity with salt and pepper.
2. Fill with the stuffing (see below) and skewer the opening.
3. Truss the bird and rub skin with salt and paprika, then with butter.
4. Place in a roasting dish and roast in a moderate oven 180-190°C (350-375°F) for 1 1/2 hours until it is golden brown and crisp.
5. Pierce meaty part of leg; chicken is cooked when juices run clear.
2. Melt butter in a saucepan, add onion and bacon and cook until lightly browned, cool.
3. Combine all ingredients, mix well and season to taste.
2. Fill with the stuffing (see below) and skewer the opening.
3. Truss the bird and rub skin with salt and paprika, then with butter.
4. Place in a roasting dish and roast in a moderate oven 180-190°C (350-375°F) for 1 1/2 hours until it is golden brown and crisp.
5. Pierce meaty part of leg; chicken is cooked when juices run clear.
for the Rice stuffing
1. Cook the rice in boiling salted water, rinse and drain well.2. Melt butter in a saucepan, add onion and bacon and cook until lightly browned, cool.
3. Combine all ingredients, mix well and season to taste.
serving amount
serves: 4 - 5
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more information
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