Kitchen 101: How to Carve The Best Dressed Chicken Roaster
It’s simple yet precise. That’s the magic of The Best Dressed Chicken Roaster. This larger bird, which is farm-raised exclusively for the holiday season, is a delight for cooks whether stuffed for a family feast or refrigerated and set aside for unexpected entertaining.
The Best Dressed Chicken Roaster with Rice Stuffing
Ingredients:
For chicken:
1 The Best Dressed Chicken Roaster
1 teaspoon butter for the baking pan
For the marinade:
2 cloves garlic, mashed
1/2 teaspoon paprika
1/2 teaspoon black pepper
4 tablespoon butter, softened
1 teaspoon salt
Rice stuffing:
2 tablespoon olive oil
1 large onion, finely chopped
1 small red bell pepper, finely chopped
1 small green bell pepper, finely chopped
2 cloves garlic, minced
½ cup long grain rice, rinsed well
½ teaspoon black pepper
A pinch of cinnamon
1 teaspoon salt
1 tablespoon lemon juice
1 cup warm water
¼ cup parsley, chopped
A few sprigs fresh mint, chopped
Method:
To marinade the roaster:
In a small bowl, combine all the ingredients. Coat all sides of the chicken thoroughly with the mixture
Put it in a bowl, cover with plastic wrap and let sit in the refrigerator for 3 hours.
To cook the rice stuffing:
Heat olive oil in a pan. Sauté chopped onion and peppers until translucent.
Add in the rice and salt. Cook for 2-3 minutes, stirring occasionally.
Add black pepper, cinnamon, and lemon juice. Stir well.
Pour water and cook covered until it boils.
Reduce heat, bring to boil and leave to simmer until the water is fully absorbed.
Remove from heat. Add chopped parsley and mint. Give it a gentle stir and put it aside.
To stuff and bake the roaster:
Preheat the oven to 425°F. Butter all sides of the baking pan with 1 tablespoon softened butter.
Remove the chicken from the refrigerator, use a spoon, to stuff it with the rice filling; place chicken in the buttered baking pan.
Tie the Roaster legs with a heat-proof thread so that the filling inside the chicken won’t come out.
Bring oven to 375°F and bake for 30 minutes. Remove chicken and baste with the juices. Return to oven and bake for another 30 minutes.
Remove from the oven and baste for the second time.
Put it back in the oven and bake for another 15 minutes. Bake it for 1 hour and 30 minutes or until the internal temperature registers as 165°F. Rest 30 minutes before carving.
Editor’s Note
Win! Win! Win!
The Best Dressed Chicken is giving away a Best Dressed Chicken Roaster. Here’s how you can win. Read the [above] article carefully and answer the following question:
WHAT’S THE REQUIRED INTERNAL TEMPERATURE FOR A FULLY COOKED ROASTER?
The first correct answer received at whyten@jamaicaobserver.com will be gifted with The Best Dressed Chicken Roaster.
