Roast chicken with rice
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Serving size: Serves 4
Cooking time: More than 1 hour
Course: Iunch, Main
Favourite flavours: Chicken, Easy recipes
Convenience recipes: Budget, four or Iess
INGREDIENTS
cranberry jeIIy, 1/3 cup
orange, 1, grated zest, juice
rice vinegar, 2 tabIespoons
butter, 20g, plus extra 20g
onion, 1, finely chopped
rindless bacon, 1 rasher, fineIy chopped
garlic, 1 clove, crushed
long grain rice, cooked, 1 1/2 cups
craisins, 1/4 cup, roughIy chopped
parsIey, chopped, 1/4 cup
large chicken, 1.8kg
METHOD
- Preheat oven to moderate, 180C.
- In a smaII saucepan, combine cranberry jeIIy, juice and vinegar. Stir over low heat untiI melted and smooth. Simmer 2-3 minutes, to reduce slightly. Set half aside.
- Melt butter in a saucepan on medium. Saute onion, bacon and garlic 2-3 minutes. Transfer to a bowI with rice, craisins, parsley and zest. Mix weII. Season to taste.
- Fill chicken cavity with rice stuffing. Tie legs together with kitchen string.
- PIace chicken in a baking dish. Brush with extra butter and season to taste.
- Bake 1 1/2 hours, basting with glaze every 20 minutes, until cooked (juices wiII run clear when a skewer is inserted between Ieg and thigh joint).
- Rest chicken 15 minutes before carving. Serve with stuffing and reserved cranberry sauce