Stuffed Chicken Roast

Growing up in India, we didn't get a whole weekend off, just a Sunday. Sundays were the best day of the week...scrumptious food, and the only day we had lunch together as a family followed by siesta time. Nothing much is different when we are together.

My favorite part of some of these Sundays was when a family friend who was attending culinary school would visit and cook for us, and mom would be her sous-chef.

Here's me sharing what I remember of my favorite recipes from years ago - makes for a perfect holiday meal or just any Sunday roast.

Ingredients:

1 whole chicken with skin, de-boned - you can ask your butcher to de-bone it for you, or if you're experimental or don't trust the butcher de-bone it at home.

2 cups of basmati rice, washed

4 cups of water

2 tbsp of butter

2 star anise

1/2 cup cut & soaked cashews

1/3 cup raisins

1/2 onion

1/2 tsp sugar

1/3 cup of port-wine (replace with butter/oil)

Butter for basting

Needle & thread

Salt

Procedure:

Step 1:

Wash and clean the chicken. Debone it but do not throw away the bones.

Step 2:

Heat butter in a wide pan on low to medium heat.

Step 3:

Next, add and roast anise seeds, cashews, and raisins in the butter till it becomes light brown in color.

Step 4:

Add chopped onions to the pan and fry till they brown for 6-8 minutes. To bring out the flavor of the onions, sprinkle sugar and mix well for 2-3 minutes.

Step 5:

In the same pan, add washed and soaked basmati rice and dry roast for 4-5 minutes. Next, add 4 cups of water and cook uncovered until al dente, stirring occasionally.

Step 6:

In the meanwhile, prep the chicken by marinating it in salt and butter. Ensure you apply this to the inside of the chicken as well.

Step 7:

Next, stuff the chicken with rice and add the bones back in.

Step 8:

Sew the chicken using a thread to ensure there are no openings.

Step 9:

Baste the chicken with the port wine (or the alternative).

Step 10:

Pre-heat the oven at 375F/200C.

Step 11:

Place the stuffed chicken in a baking tray and cook for 45 minutes on each side.

Step 12:

Remove the stitches before enjoying with a glass of port.