| |
|
|
|
| |
Meats
Recipes - Roast Chicken with Lemon Grass and Rice Stuffing
|
|
|
|
|
|
| |
|
Meats
Recipes -
Roast Chicken with Lemon Grass and Rice Stuffing
Ingredients
-
225 g/8 oz/1
cup wild rice mix
-
900
ml/3 3/4 cups chicken stock
-
1.5 kg/3 lb oven-ready
chicken
-
1
stem lemon grass, finely chopped
-
1
large eating (dessert) apple, grated
-
15 ml/1 tbsp
chopped spring onion
(scallion)
-
Salt
and freshly ground black pepper
-
A pinch of grated nutmeg
-
1
egg, beaten
-
25 g/1 oz/2 tbsp
unsalted (sweet) butter, melted
-
Lemon juice (optional)
Method:
-
Cook the rice in the stock for about 20 minutes or until just tender.
Drain off any excess stock and reserve for gravy.
-
To partbone the chicken, make a slit along the
backbone then carefully scrape away each side of the
rib cage until it is exposed on both sides.
-
Cut
through the joints at the wings and legs, but leave
the limbs intact. Lift out the rib cage and
backbone.
-
Mix the rice with the lemon
grass, apple, spring onion and a little salt and
pepper. Stir in the nutmeg and the beaten egg to
bind.
-
Pile the stuffing on the chicken where the
bones were. Re-shape and sew up or secure with
cocktail sticks (toothpicks). Place in a roasting
tin (pan).
-
Brush with melted butter and season
lightly. Cover with foil. Roast at 190°C/375°F/gas
mark 5 for 1 1/2 hours, removing the foil for the
last 30 minutes.
-
Make gravy with any reserved stock
and the juices in the roasting tin, adding stock
made from the giblets as necessary. Spike with
lemon juice if liked.
|
|
|
|
|
|
|
|
|