Wash the chicken and dry it well. Mix the salt, garlic, rosemary, pepper and soy sauce. Then brush the chicken inside and out with this mixture. Let the chicken marinate for 50-60 minutes.
Meanwhile, rinse the rice and fry for 10 minutes in a pan with small amount of oil. Pour the fried rice with water, salt to taste and cook until all the liquid has evaporated. Now rinse the raisins with hot water and add to the boiled rice. Mix well.
Wash the orange and cut it with the peel. Finally, stuff the chicken: first, put some orange slices inside, then put all the rice with raisins. At the end put the rest of the orange slices. You can sew up the chicken with threads or tie its legs so that the filling doesn't come out. Put the stuffed chicken on a baking dish.
Pour the champagne into the dish with the chicken. After that, put it in the oven, preheated to 356°F. Bake the chicken in the oven for 60-90 minutes depending on its size. Fry the pecans in a pan with some olive oil for 8 minutes over medium heat. When the chicken is ready, garnish it with the fried pecans and/or orange slices.
Use cast iron or ceramic baking dish. Such dishes heat up gradually, which allows the chicken to bake evenly.
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