Roasted Chicken with Fried Rice Stuffing and Scallion Oil Recipe

Name: Roasted Chicken with Fried Rice Stuffing and Scallion Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (5 to 6 pound) whole chicken, washed, patted dry (preferably organic); 2 1/2 cups cooked calrose/sushi rice; 1 tablespoon canola oil; 1 tablespoon minced garlic; 1 tablespoon minced ginger; 1/2 cup sliced scallions; 1 minced jalapeno (or 2 serrano chiles); Salt and black pepper to taste; Garnish with scallion oil, recipe follows; 2 bunch scallions, green part only; 1 cup spinach leaves; 1 teaspoon salt; 1 teaspoon sugar; 2 cups canola oil

Servings: persons

1 (5 to 6 pound) whole chicken, washed, patted dry (preferably organic)
2 1/2 cups cooked calrose/sushi rice
1 tablespoon canola oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1/2 cup sliced scallions
1 minced jalapeno (or 2 serrano chiles)
Salt and black pepper to taste
Garnish with scallion oil, recipe follows
2 bunch scallions, green part only
1 cup spinach leaves
1 teaspoon salt
1 teaspoon sugar
2 cups canola oil

1
Pre-heat oven to 550 degrees.
2
Rub chicken with oil, then salt and pepper.
3
Place chicken, breast side up, in the oven and cook for about 25 minutes or until golden brown.
4
May have to rotate the chicken for even coloring.
5
As chicken is cooking, in a saute pan, add a little oil and quickly brown the garlic, ginger, scallions and jalapeno.
6
Add mixture to cooled rice.
7
Rice should end up a bit sticky.
8
Check for seasoning.
9
When chicken is fully browned, stuff with rice and turn the oven down to 300 degrees.
10
Cover with foil to prevent burning.
11
Chicken will take another 45 to 55 minutes.
12
Chicken is done when one can move the wing back and forth with great ease.
13
Allow chicken to rest for 10 minutes before serving.
14
In a pot of boiling, well salted water, blanch scallion and spinach for 30 seconds and shock in ice bath.
15
Squeeze out water and place in blender cup with salt and sugar.
16
With blender on high speed, add canola oil in a steady stream.
17
Blend for 5 minutes until cup gets slightly warm.
18
This oil may be done a day in advance and will keep in the refrigerator for at least 1 week.

1567

kcal

Calories

126

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (5 to 6 pound) whole chicken, washed, patted dry (preferably organic), 2 1/2 cups cooked calrose/sushi rice, 1 tablespoon canola oil, 1 tablespoon minced garlic, and more.

Yes, Roasted Chicken with Fried Rice Stuffing and Scallion Oil falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Chicken with Fried Rice Stuffing and Scallion Oil

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