Name: Roast chicken with rice and craisin stuffing
Prep time: 25 min
Cook time: 100 min
Total time: 125 min
Yield: 4
Ingredients: 1/3 cup cranberry jelly; 1 orange, grated zest and juice; 2 tablespoon rice vinegar; 20 gram butter, plus 20g extra; 1 onion, finely chopped; 1 rasher rindless bacon, finely chopped; 1 garlic clove, crushed; 1 1/2 cup long grain rice, cooked; 1/4 cup craisins, roughly chopped; 1/4 cup parsley, chopped; 1.8 kilogram chicken

Ingredients

1/3 cup cranberry jelly

1 orange, grated zest and juice

2 tablespoon rice vinegar

20 gram butter, plus 20g extra

1 onion, finely chopped

1 rasher rindless bacon, finely chopped

1 garlic clove, crushed

1 1/2 cup long grain rice, cooked

1/4 cup craisins, roughly chopped

1/4 cup parsley, chopped

1.8 kilogram chicken

Method

1.Preheat oven to moderate, 180°C.

2.In a small saucepan, combine cranberry jelly, juice and vinegar. Stir over low heat until melted and smooth. Simmer 2-3 minutes, to reduce slightly. Set half aside.

3.Melt butter in a saucepan on medium. Sauté onion, bacon and garlic 2-3 minutes. Transfer to a bowl with rice, craisins, parsley and zest. Mix well. Season to taste.

4.Fill chicken cavity with rice stuffing. Tie legs together with kitchen string.

5.Place chicken in a baking dish. Brush with extra butter and season to taste.

6.Bake 1 1/2 hours basting with glaze every 20 minutes, until cooked (juices will run clear when a skewer is inserted between leg and thigh joint).

7.Rest chicken 15 minutes before carving. Serve with stuffing and reserved cranberry sauce.

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Ingredients

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