Roasted Chicken Filled with Fried Rice and Scallion Oil

• Skill Level: Easy
• Servings: 4
• Nutritional Information Per Serving: Calories 2385, Total Fat 177 g, Saturated Fat 27 g, Carbohydrates 106 g, Dietary Fiber 3 g, Sugars 3 g, Protein 89 g, Cholesterol 318 mg, Sodium 2199 mg
• Total Time: 1 hour 50 minutes
• Preparation Time: 30 minutes
• Cooking Time: 1 hour 20 minutes

Discover the irresistible flavors of this golden roasted chicken stuffed with fragrant ricea dish that's simple to master yet delivers restaurant-worthy results. Perfect for family dinners, it combines crispy skin, tender meat, and aromatic sticky rice for an unforgettable meal that'll have everyone reaching for seconds!

Ingredients:

• 1 whole chicken (5 to 6 pounds), rinsed and patted dry (organic preferred)
• 2 1/2 cups cooked calrose or sushi rice
• 1 tablespoon canola oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1/2 cup sliced scallions
• 1 minced jalapeo (or 2 serrano chiles)
• Salt and black pepper to taste
• Scallion oil for garnish (see recipe below)

Scallion Oil

• 2 bunches scallions, green parts only
• 1 cup spinach leaves
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 cups canola oil

Instructions

1. Preheat oven to 550F. Brush chicken with canola oil, season generously with salt and pepper, and place breast-side up on a baking tray. Roast for 25 minutes, rotating halfway, until skin is gloriously golden and crisp.
2. Meanwhile, heat a touch of oil in a saut pan. Saut garlic, ginger, scallions, and jalapeo until fragrant and irresistible. Stir into cooled cooked rice for a sticky, flavor-packed stuffing. Season to perfection.
3. Once skin is browned, stuff cavity with rice mixture. Lower oven to 300F, cover with foil, and roast 45-55 minutes more, until the wing moves freelyyour sign of juicy perfection.
4. Rest 10 minutes, then carve and serve with vibrant scallion oil drizzled on top. Watch your table light up with delight!

Scallion Oil Preparation

1. Blanch scallions and spinach in boiling salted water for 30 seconds. Shock in ice bath and squeeze dry.
2. Blend with salt and sugar. Slowly pour in canola oil while blending on high for 5 minutes, until warm and emulsified.
3. Make ahead and store in fridge up to one weekready to elevate any dish!