Roast chicken with rice and vegetables
A recipe by chef Ivan Manchev: whole chicken stuffed with a rice-and-chicken-liver filling and roasted with a garnish of vegetables.
Ingredients
| 1 | whole chicken Portsia svezhest on promotion |
| 100 грама | chicken livers Portsia svezhest |
| 100 грама | blanched long-grain rice (Ivan Manchev used Tiradell) |
| 100 грама | butter (the expert chose Pilos) |
| 100 грама | mushrooms |
| 1 глава | onion |
| 1 връзка | fresh parsley |
| — | salt, black and red pepper to taste |
| 50 мл | white wine (Ivan Manchev used Cimarosa Chenin Blanc) |
| 200 мл | vegetable stock (a Cusina cube was used in the recipe) |
| 2 | carrots (for the vegetables) |
| 150 грама | mushrooms (for the vegetables) |
| няколко стръка | spring onions |
| 5 | cherry tomatoes |
| ½ | lemon |
Instructions
- Clean and wash the chicken well. Then rub it well inside and out with 50 grams of butter, salt, black and red pepper.
- Finely chop the onion, mushrooms, livers and parsley and sauté them in the other 50 grams of butter.
- Add the rice and the wine to the pan and leave to cook for a while. You should not wait for the rice to overcook.
- Turn the oven on to heat to 180 degrees.
- Fill the chicken with the sauté and, if desired, sew it up. Transfer it to a baking tray.
- Sprinkle more spices on top and pour the stock into the bottom of the dish. Put it to roast in the already heated oven.
- Wash the mushrooms and carrots for the garnish and cut them into pieces.
- After 90 minutes of roasting the bird, add them to the tray and cook for another 20 minutes.
- Serve the roasted and portioned chicken with part of the filling and the roasted vegetables.
- Place halved cherry tomatoes and lemon slices in each plate and sprinkle finely chopped onion on top.