Simple Way to Make Super Quick Homemade Whole Roast Chicken

Hello everybody, it is Drew, welcome to our recipe site. Today, we're going to prepare a special dish, How to Prepare Award-winning Whole Roast Chicken. It is one of my favorites food recipes. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Whole Roast Chicken, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Whole Roast Chicken delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Whole Roast Chicken is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to prepare a few components. You can cook Whole Roast Chicken using 10 ingredients and 8 steps. Here is how you cook that.

I modified the roast chicken recipe in recipe author Harumi Kurihara's cookbook to my own version. She used Thai rice, but I used glutinous mochi rice because I like it with my stuffing more. If you serve it with soy sauce, it takes on a Japanese flair. Even though it's annoying, basting the bird with the soup during the cooking process results in a crispy-skinned roast chicken that's moist and tender on the inside. For 4 servings. Recipe by izumi*

Ingredients and spices that need to be Get to make Whole Roast Chicken:

1. 1 bird Chicken
2. 1 rice cup's worth Mochi Sticky Rice
3. 1 Carrot
4. 1/2 Celery
5. 1 Onion
6. 1 Potatoes
7. 1/2 Broccoli
8. 1 Cherry tomatoes
9. 400 ml Consomme soup
10. 100 grams Green beans

Instructions to make to make Whole Roast Chicken

1. Let the sticky rice soak in water overnight and drain just before cooking. Season the chicken with salt and pepper. Set aside. Chop the celery, carrot, and onion into 1 cm. Boil the green beans and cut into 1 cm pieces.
2. Heat 1 tablespoon of both butter and vegetable oil in a pan. Sauté onion, celery, and carrot. When tender, add green beans and sticky rice. When the rice becomes transparent, add 1 cup of soup and cook until the liquid evaporates. Preheat the oven to 410°F/210°C.
3. When the ingredients from Step 2 cools, stuff into the chicken. Stick a toothpick to clinch close and tie the legs with kitchen twine. Cut the broccoli, potato, and remaining carrot into bite sized pieces and lightly boil. You can cut the remaining onion into wedges.
4. Line a baking pan with parchment paper and lay the chicken in the middle. Surround the chicken with the boiled vegetables (except broccoli), onion, and mini tomatoes.
5. Using a brush, coat the surface of the chicken with vegetable oil and bake for 1.5 hours in a 410°F/210°C oven. Midway through baking, pour the remaining cup of soup over the chicken in several batches. If the vegetables seem like they are about to burn, take them out first.
6. When there are about 10 minutes remaining, add broccoli to the pan and finish baking. When the meat juices run clear when poked with a bamboo skewer, it's finished.
7. Since I was asked, I measured the weight of the chicken. This year, I made this for our family, so I used a small 1 kg bird.
8. We had about half of the stuffing leftover so I put it in a steamer, steamed for 10 minutes and packed it in a bento the next day. It's great with soy sauce.

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