Classic roast chicken

classic roast chicken

Whole chicken stuffed with flavoured basmati rice and baked. Cooking time 15-20 minutes and serving for 4.

Ingredients

Chicken                                    750g

Cooked basmati rice                  2 cups

Onion                                       5 medium finely chopped

Leek                                         1 tablespoon finely chopped

Carrot                                       6 medium finely chopped

Celery                                       2 tablespoon finely chopped

Egg                                          ¼ cup boiled and chopped

Egg                                          1

Black pepper powder                  to taste

Parsley                                     1 ½ tablespoon finely chopped

Butter                                       for brushing

Oil                                            1 teaspoon

Method

First preheat your oven to 200ºC. Now Combine rice, chopped onion, chopped carrots, leeks, celery, chopped eggs, salt and black pepper powder in a bowl and mix well. Add parsley then mix well.

Cut remaining carrots into thick slices and quarter and remaining onions. Then place these in a baking dish.

Now clean chicken and cut neck keeping the skin intact. Then rub salt all over the outside and the inside of the chicken nicely.

Now fold the front wings and skin at the neck towards the back.

Then break egg into the rice mixture and mix well. Stuff chicken with this rice mixture, pressing nicely. Now tie the two drumsticks together to seal and place the stuffed chicken on the bed of vegetables in the baking dish.

Drizzle oil all over chicken and sprinkle a little salt and black pepper powder. Now place the tray in preheated oven and cook for 10-15 minutes. Reduce temperature to 170°C then cook for 1¼ hours. Brush butter all over chicken and serve with brown sauce.