Kitchen 101: How to Carve The Best Dressed Chicken Roaster
Whatever the ingredients you choose to season The Best Dressed Chicken Roaster, stuffing the bird will keep it moist and add even more flavour. Rub melted butter all over the bird before roasting for a golden crust. (Photo: The Best Dressed Chicken)

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


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


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:


The first correct answer received at will be gifted with The Best Dressed Chicken Roaster.

The Best Dressed Chicken Roaster with Rice Stuffing (Photo: The Best Dressed Chicken)
Legs and thighs.Cut the skin close to the thigh to detach the leg from the body. Angle the knife towards the direction of the bone as you cut through the joint and along the body. Use your hands to hold the leg and bend it back until you hear a pop and can see the joint after you've struck the bone with the knife. Cut through the joint and the remaining thigh meat to separate the leg and thigh from the backbone. (Photo: The Best Dressed Chicken)
Legs and thighs.To remove the drumstick from the thigh, use your fingers to identify and move the joint and determine where to place the knife to cut through. (Photo: The Best Dressed Chicken)
WingsPull the wings away from the breast and cut through the joint to separate them from the body. Next, cut through the joint again to separate the wingette from the drumette. (Photo: The Best Dressed Chicken)
BreastUsing lengthy strokes, slice down on either side of the breastbone. Use your thumb to gently pull the breasts outward when your knife touches the bone, and then continue to slice down. To remove it, cut horizontally at the breast's base from the outside. After completing the second side, set the breasts aside and repeat the process. (Photo: The Best Dressed Chicken)
Slice the breast flesh into 1/2-inch-thick slices for serving by placing the breast skin-side up on the cutting board. Use lengthy cutting strokes rather than quick sawing ones for the cleanest cuts. (Photo: The Best Dressed Chicken)
The Best Dressed Chicken Roaster carved and ready for the holiday feast. (Photo: The Best Dressed Chicken)
For perfect roasting, Chef Alex D'Great recommends using a meat thermometer to ensure that your bird has reached the minimum internal temperature of 165°F. Once finished roasting, rest your bird for 20 minutes before carving. Doing so allows the juices to be reabsorbed by the meat for extra juiciness. You'll need a sharp knife, fork and a cutting board to carve. (Photo: The Best Dressed Chicken)

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