You can stuff the chicken with either the rice or the bread stuffing in this recipe.
(Serves 4-6) For rice stuffing:
2 cups water 1/4 cup basmati rice 3 Tbsp. olive oil 1 medium onion, chopped fine (1 1/4 cups) 1 celery stalk, diced (1 cup) 1 large carrot, chopped fine 3 large cloves garlic, minced 1 tomato, chopped fine 1 Tbsp. finely chopped parsley 1/4 tsp.Whole Spice Chicken Stuffing Seasoning blend 1/4 tsp ground black pepper 2 tsp.Whole Spice Garlic Granulated 1/2 tsp. salt
Par-cook the rice: Boil water and add rice. Simmer on low for eight minutes. Drain and set aside.
Prepare the stuffing: Heat up the olive oil in a nonstick pan. Add onion and sauté for six minutes on medium-high heat. Add celery and carrot and sauté for three minutes. Add garlic and sauté for a minute. Add tomato and continue to sauté. Add par-cooked rice, parsley,chicken stuffing seasoning, black pepper, garlic and salt. Mix well and set aside to cool for 10 minutes.
For bread stuffing:
Follow the recipe above, substituting one cup of bread croutons for the par-cooked rice.
1 slice of fresh lemon Heat up the oven to 375 and arrange the chicken in a large baking pot. Rub the whole chicken with olive oil. Season chicken well with seasoning blend and spices, rubbing them under the chicken's skin and inside the cavity. Spoon half of the stuffing mixture into the cavity. Insert the garlic cloves and lemon slice into the center. Fill chicken with remaining stuffing mixture. Close openings with skewers and string. Place, breast-side up, on rack in baking pan. Cook until chicken is brown and crispy.
If using the rice stuffing:
Cover the chicken with aluminum foil for the first hour of baking. Remove foil and spoon some of the cooking juices into the chicken cavity. Cover again and cook for an additional 30 minutes. Uncover and cook for another 30 minutes, until chicken is brown and crispy.