How to Make This Recipe

Ingredients

•   For the chicken:
• 1 kg  Whole chicken with cavity, head and feet removed
• 2 tbsp  Butter, melted
• 1/4 cup  Olive oil
• 2 tbsp  Lemon juice
• 1 tbsp  Rosemary
• 1 tbsp  Thyme
• 1  Bay leaf
• To taste  Salt and pepper
•   For the stuffing:
• 1/2 cup  Rice
• 1/2 cup  Mushrooms - button, shitake or oyster sliced finely
• 2  Chestnuts, diced
• 1 tbsp  Roasted peanuts
• 1 tbsp  Roasted garlic chips
• 2 tbsp  White rice vinegar
• 2 tbsp  Soy sauce
• 1 tsp  Sesame Oil
• 1/4 tsp  Salt
• 1/2 tsp  Pepper
• 1/2 tsp  Chicken Stock

Directions

Clean and soak the rice. Drain and set aside. Fry mushrooms in the oil and set aside. Switch off the heat and in the same oil, add the vinegar, sesame oil, salt, pepper, chestnuts, peanuts, rice, roast garlic chips and toss. Add stock and return to stove. Bring to a simmer, stir, and reduce heat. Cover and cook till all the moisture is absorbed and the rice is cooked. Rub the chicken with salt, pepper and lemon juice. Let stand for 1 hour. Mix the melted butter and oil. Brush the chicken with this. Season with rosemary and thyme, inside the cavity also. If you are keeping the skin of the chicken, then add some salt, pepper, butter, rosemary and thyme inside the skin. Place a slice of lemon and bay leaf into the cavity and fill with the rice stuffing. Preheat oven to 220C and roast for 30 mins, take it out and baste with its juices. Return to the oven and roast at 200C for another 30 mins till chicken is cooked. Serve with sautéed mushrooms, chestnuts, rocket and rosemary.

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