Whole Roast Chicken
Whole Roast Chicken

Hi everyone, hope you’re having an amazing day. Today, I’m gonna show you how to prepare a distinctive dish, whole roast chicken. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Whole Roast Chicken is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Whole Roast Chicken is something that I have loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we must prepare a few components. You can have whole roast chicken using 10 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed 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 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.

So that’s going to wrap this up with this exceptional food whole roast chicken recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!