Chicken with rice inside and garlic

8 servings
3 hours 15 min

Necessary ingredients

Fill rice with water in the ratio of rice to water 1: 3 and put on the stove

Salt and cook for 7-10 minutes until half-cooked, then drain the water and rinse with cold water - so the rice will remain crumbly

And for the marinade we take mustard and vegetable oil

Mix well to get a uniform mass

Adding Provence Herbs

We pass a garlic clove through the press

We salt

We pepper

Mix well

We rub the chicken with the resulting mixture from all sides outside and inside and leave for 1 hour

Now everything is ready for stuffing

Fill the hole with prepared rice

With toothpicks, fasten the abdomen or sew it up - how convenient. I want to say that my abdomen broke up in the process of baking, when I never sewn up such a thing. So it's up to you)

Bake chicken stuffed with rice in the oven at 180 degrees 2 hours (time count on 1 kg of chicken - 1 hour). From time to time, take out the chicken from the oven and pour the resulting fat to get a ruddy crust

In 2 hours, my chicken is ready. We check the readiness by piercing the most fleshy part with a toothpick - if the juice is clear, it is ready!

We serve chicken with rice, which was in the abdomen and soaked in the aroma of chicken, as well as with herbs, sauce and fresh vegetables!

Enjoy your meal!