Making a stuffing for a whole chicken will not only help to keep the bird moist, but also add loads of flavour to the meat. This method of cooking in a heavy iron casserole with a little liquid ensures juicy and tender meat.
- Recipe type:
- Main ingredients:
- Tags:
- Wine & beer match:
- Total time:
- 1 hour 40 minutes
- Preparation:
- 20 minutes
- Cooking time:
- 1 hour 20 minutes
- Serves:
- 4
Ingredients
| + | 4 tbsp extra virgin olive oil |
| + | 2 small onions, finely chopped |
| + | 1 carrot, peeled and finely chopped |
| + | 1 stick of celery, finely chopped |
| + | 2 lemons, the grated zest of |
| + | 4 sprigs thyme |
| + | 1 tsp fennel seeds |
| + | 1 cup steamed long-grain white rice |
| + | 1 4/5 kg whole chicken |
| + | 2 tbsp butter |
| + | 3 fresh bay leaves |
| + | 2 cup dry white wine |
| + | salt |
| + | freshly ground black pepper |
Preparation
It's important to brown the skin first, as it will both add flavour and give it a wonderful appearance. You could serve a lighter style red wine like a Grenache blend with this dish.
Rice & Vegetable Stuffing
- In a heavy frying pan, heat 2 tbsp of oil and add the onions, carrot and celery.
- Fry over medium heat until the vegetables are soft and starting to brown.
- Add the zest of 1 lemon, thyme and fennel seeds, and cook for 30 seconds more.
- Remove to a bowl and mix with the steamed rice.
- Season well with salt and pepper to taste. Set aside until completely cold.
Pot-Roasted Chicken
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Preheat the oven to 190°C. Pat the chicken dry inside and out, and rub 1 tbsp salt and 1 tsp pepper, and the zest of 1 lemon (reserve the lemon for juice) over the skin and inside the cavity.
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Stuff the cold stuffing into the cavity then tie the legs together.
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Set a heavy casserole dish over medium heat. Add 2 tbsp oil and butter then, when the butter has melted, brown the chicken on all sides, turning slowly over gentle heat.
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Add the bay leaves, wine and the juice of the reserved lemon to the dish then slice the remaining lemon and add to the dish, too. Bring the wine to a simmer, cover with the lid and place in the oven for 50-60 minutes. (You can cook this on the stovetop over gentle heat, but you will need to check occasionally to ensure the wine does not evaporate completely or the base will scorch.)
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Check to ensure the bird is cooked thoroughly by piercing through the thigh area with a skewer; the juices should run clear.
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Take from the oven, set aside to rest for 10-15 minutes before carving and serving with the stuffing and a dish of green beans or Brussels sprouts, or a leafy green salad.
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