I was drooling when I read the blog and told myself that I must cook this when I saw the recipe from The Kitchen Flavours - their monthly Cook Like a Star event.
Its called Nigella Lawson's Georgian Stuffed Chicken.
Make some adaptions to the recipe but the result was great, truly a keeper.
While rice is cooking, prepare the chicken. Mix softened butter(room temperature) with chopped herbs. Slowly and carefully spread the butter mix under the skin of the chicken. Season chicken with salt and black pepper. Rub excess butter mix over the chicken as well.
Stuff the cooked rice into cavity of the chicken and secure with toothpicks. If you cannot filled all the rice inside the chicken, its alright, you can serve them on the side.
Remove chicken from oven and rest it for a while before serving.
The rice is yummylicious both from the juices from the chicken as well as those apricots and cranberries in the rice. As I bite into the rice, I can taste their sweet yet tangy favlour.
The skin of roasted chicken is crispy while the meat is moist and juicy.
This is my version of Ipoh's famous "Nga Choy Khai" (aka Chicken with beansprouts) D:
The leftover chicken was transformed into a soothing pot of porridge 3 days later. Esther was not feeling, so I decided to boil some congee for her. I shredded the meat and set it aside and I just scraped everything, yes everything- even the lemons (which I forgot to take out) to boil. Could you believe it, the porridge tasted so good - comfort food at its best!