ROAST CHICKEN WITH SHIITAKE RICE STUFFING

Ingredients:

1/2

MAGNOLIA CHICKEN

1/3	cup	MAGNOLIA GOLD BUTTER UNSALTED, softened
1	tsp	dried rosemary
1/4	tsp	dried thyme
1/8	tsp	dried sage
1/4	tsp	garlic salt

1/3	cup	MAGNOLIA GOLD BUTTER UNSALTED
1 (100 g)	pc	white onion, chopped
2	pc	PUREFOODS CHORIZO BILBAO STYLE, sliced
1 (198 g)	can	shiitake mushrooms, drained and sliced (about 1/2 cup)
1	cup	glutinous rice (malagkit), washed
1/4	tsp	pepper
2-1/2	cups	chicken stock or water

Procedure:

Loosen skin of chicken and marinate chicken in soy sauce, lemon juice and pepper for 1 hour in the chiller. Reserve any marinade left for basting chicken during roasting.
Meanwhile, prepare stuffing. In a pot, melt butter and saute onion, chorizo and mushrooms. Add rice and cook for about 1 minute. Season with pepper and add stock. Bring to boil while stirring continuously. Once boiling, reduce heat to low and cover. Cook rice until tender. Rest for 10 minutes.
Preheat oven or turbo broiler to 300oF. Combine ingredients for herbed butter and rub underneath skin and all over chicken.
Stuff chicken cavity with rice mixture and secure cavity with toothpicks. Roast for 1.5 hours. Brush chicken with marinade. Increase tempertaure to 350oF and roast for another 30 minutes until golden brown and cooked through. Rest for 10 minutes before carving.

Makes 8 servings.

NOTE/S:

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