Roasted chicken stuffed with homemade savory rice.


Grainfield whole chicken

St. Louis chicken marinade 500ml

Rice stuffing:

  • 2 tbsp olive oil
  • 1 finely chopped onion
  • 1/2 Frozen bag country mixed vegetables
  • 2 garlic cloves (chopped)
  • 1/2 Cup Spekko rice
  • 1/2 tsp black pepper
  • 1 tbsp salt
  • Pinch of cinnamon
  • 1/4 cup parsley (chopped)
  • 1 cup warm water


Rice stuffing:

  1. Add olive oil and the onions in a pan until the onions become brown.
  2. Add cooked rice and frozen country-mixed vegetables, and fry together for 2-3 minutes.
  3. Season with lemon juice, black pepper, and cinnamon.
  4. Pour water and allow to cook until water boils.
  5. Reduce heat and allow water to be absorbed and simmer.
  6. Remove from heat and add your parsley and mint, set aside until chicken is prepared.

Stuff & bake chicken:

  1. Preheat the oven to 220°C
  2. With 1 tbs of butter, butter all edges of the pan.
  3. Place chicken on the pan and with a spoon stuff your chicken with the rice filling.
  4. Tie the chicken legs to prevent filling from coming out of the chicken.
  5. Place chicken into the oven for 30 minutes and set heat to 190°C
  6. Remove chicken and bast it with St. Louis chicken marinade, Put chicken back into the oven and allow to bake for another 30 minutes.
  7. Remove the chicken from the oven, baste it for the second time, and allow it to bake for another 15 minutes.
  8. Once the chicken has been roasted to a golden brown it will be ready to serve.