Wednesday, January 6, 2010

Herb Roasted Chicken Stuffed with Rice

Deliciously fresh herbs and juicy, tender chicken with crispy skin.  Served with a side of rice flavored from the natural juices from the chicken by Lacey Johnston.
Serves 2 - 4.
Special Tools: Kitchen Twine, Piece of Cheesecloth, Roasting Pan.
  • 2 cups Cooked White Rice
  • 1 (4 - 4 1/2 lb.) Whole Chicken, rinsed and patted dry
  • 4 tsp Unsalted Butter, softened
  • 2 Fresh Sage Leaves, chopped
  • 1 tbsp Thyme Sprigs, chopped
  • 2 tbsp Fresh Parsley, chopped
  • 1 cup Chicken Stock
  • 1/4 cup Dry White Wine
  • 2 tbsp Corn Starch
  • 1 tsp Kosher Salt
  • 1 tsp Black Pepper
  • 4 Crimini Mushrooms, finely chopped
  • 1 tbsp Unsalted Butter
  • 1 tbsp All-Purpose Flour
  • 1/2 cup Half and Half
  • 1/2 cup 2% Milk
  1. In a small bowl, mix 4 tsp softened butter with fresh herbs using a spoon to make a compound butter, set aside.
  2. In a saucepan, add 1 tbsp butter till melted. Add flour and stir till flour cooks off. Add milk and half and half, stir constantly with a wire whisk till starting to thicken and bubble.  Remove from heat.
  3. In a large bowl, add cooked rice, chopped mushrooms, salt, pepper and cream sauce.  Stir till combined.  Insert rice mixture into cheesecloth, tie shut wth kitchen twine and set aside.
  4. Preheat oven to 425* degrees.
  5. Slip fingers between the chicken breast and skin to make a pocket, insert compound butter evenly into each breast and close pockets. Rub both sides of the bird generously with olive oil and remaining softened butter, salt and pepper outside of chicken,
  6. Place cheesecloth filled with rice inside the chicken cavity, tie legs shut with kitchen twine.
  7. Roast chicken on roasting pan for 20 minutes breast-side down.
  8. Turn the bird and roast for 20 minutes breast-side up.
  9. Lower the temperature to 375* degrees, turn the bird breast-side down and roast until golden brown and juices run clear (about 30 - 45 minutes longer).  Internal temperature of thigh should be 170* degrees fahrenheit.
  10. Remove bird from oven and let rest on cutting board for 15 minutes, tent with foil to keep warm.
  11. Spoon the fat from the pan juices, place the roasting pan on two burners over medium heat.
  12. Add the chicken stock and bring to a boil, stirring to deglaze the pan.
  13. Simmer until reduced to about 3/4 cup (about 3 minutes).
  14. Meanwhile, make a slurry in a small bowl with the corn starch and white wine.
  15. Whisk the slurry into the pan and bring to a boil to thicken until it becomes sauce, remove and season with salt and pepper if necessary.
  16. Remove rice from chicken and fluff with fork.
  17. Serve chicken and rice with sauce drizzled over chicken.

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