Sticky Rice Stuffed Chicken
A roast chicken stuffed with sticky rice just makes sense! This winning formula could work with any combination of flavors, but we decided to go for a holiday theme here and were not disappointed.
8 cloves
~4lb whole chicken
1 tsp sesame oil
1/4 cup celery
Instructions:
Ingredients:
3 oz any mushroom
1 cup
glutinous rice
olive oil
1 Tbsp soy
1 /4 cup onion
2 Tbsp
3 sprigs thyme
Let your chicken come up to room temp and pat it dry (or dry brine it in the fridge first for bonus points). Set aside.
1.
Finely dice your onion and celery, roughly chop 2 cloves garlic, and chop mushrooms into small, bite-sized pieces.
2.
On medium-low heat, saute onions, celery, garlic, mushrooms and thyme leaves and season with a pinch of salt + pepper. Remove when everything is fragrant and the onions are translucent.
3.
Wash 1 cup of glutinous rice, then add 1/2 cup of water, soy sauce, sesame oil, and a pinch of salt, then cook on normal rice cooker setting.
4.
5.
While rice is cooking, preheat your oven to 350°. Crush or finely dice 6 cloves of garlic and add to a bowl with a 1 tsp salt, 1/2 tsp pepper, and 1/4 cup olive oil. Mix well and rub mixture all over the chicken.
When rice is done, gently mix to incorporate veggies and mushrooms. Stuff the chicken cavity with the rice (depending on the size of your chicken, you may have some left over).
6.
Tuck the wings under the bird and truss your chicken with kitchen twine. Place on a wire rack inside a roasting pan breast side up.
7.
Roast in oven for 2 hours at 350°
*At the 1hr and 1hr 30min marks, take chicken out and brush all over with melted butter. At the 2 hr mark, the skin should be nice and golden all over.
