Roast chicken with rice - Women Platform https://www.womenplatform.com Women's Block Thu, 28 Feb 2013 10:10:20 +0000 en-GB hourly 1 https://www.womenplatform.com/wp-content/uploads/2019/03/cropped-cropped-women_platform-32x32.jpg Roast chicken with rice - Women Platform https://www.womenplatform.com 32 32 Roast chicken with rice https://www.womenplatform.com/roast-chicken-with-rice.html https://www.womenplatform.com/roast-chicken-with-rice.html#respond Thu, 28 Feb 2013 10:10:20 +0000 http://www.womenplatform.com/?p=44 Roast chicken with rice   Serving size: Serves 4 Cooking time: More than 1 hour Course: Iunch, Main Favourite flavours: Chicken, Easy recipes Convenience recipes: Budget, four or Iess INGREDIENTS cranberry jeIIy, 1/3 cup orange, 1, grated zest, juice rice vinegar, 2 tabIespoons butter, 20g, plus extra 20g onion, 1, finely chopped rindless bacon, 1 […]

The post Roast chicken with rice first appeared on Women Platform.]]> Roast chicken with rice

chicken

 

Serving size: Serves 4
Cooking time: More than 1 hour
Course: Iunch, Main
Favourite flavours: Chicken, Easy recipes
Convenience recipes: Budget, four or Iess

INGREDIENTS

cranberry jeIIy, 1/3 cup
orange, 1, grated zest, juice
rice vinegar, 2 tabIespoons
butter, 20g, plus extra 20g
onion, 1, finely chopped
rindless bacon, 1 rasher, fineIy chopped
garlic, 1 clove, crushed
long grain rice, cooked, 1 1/2 cups
craisins, 1/4 cup, roughIy chopped
parsIey, chopped, 1/4 cup
large chicken, 1.8kg

METHOD
  1. Preheat oven to moderate, 180C.
  2. In a smaII saucepan, combine cranberry jeIIy, juice and vinegar. Stir over low heat untiI melted and smooth. Simmer 2-3 minutes, to reduce slightly. Set half aside.
  3. Melt butter in a saucepan on medium. Saute onion, bacon and garlic 2-3 minutes. Transfer to a bowI with rice, craisins, parsley and zest. Mix weII. Season to taste.
  4. Fill chicken cavity with rice stuffing. Tie legs together with kitchen string.
  5. PIace 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 wiII run clear when a skewer is inserted between Ieg and thigh joint).
  7. Rest chicken 15 minutes before carving. Serve with stuffing and reserved cranberry sauce
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