Whole Roast Chicken

Whole Roast Chicken

I make this roast chicken every year. The stuffing inside is prepared by mixing vegetables and sticky rice.

Ingredients: 4 servings

1 bird
Mochi Sticky Rice
1 rice cup's worth (180 ml uncooked)
Cherry tomatoes
to taste
Consomme soup
2 cups
Green beans
100 g


1. Let the sticky rice soak in water overnight and drain just before cooking. Season the chicken with salt and pepper. Set aside. Chop the celery, carrot, and onion into 1 cm. Boil the green beans and cut into 1 cm pieces.
2. Heat 1 tablespoon of both butter and vegetable oil in a pan. Sauté onion, celery, and carrot. When tender, add green beans and sticky rice. When the rice becomes transparent, add 1 cup of soup and cook until the liquid evaporates. Preheat the oven to 410°F/210°C.
3. When the ingredients from Step 2 cools, stuff into the chicken. Stick a toothpick to clinch close and tie the legs with kitchen twine. Cut the broccoli, potato, and remaining carrot into bite sized pieces and lightly boil. You can cut the remaining onion into wedges.
4. Line a baking pan with parchment paper and lay the chicken in the middle. Surround the chicken with the boiled vegetables (except broccoli), onion, and mini tomatoes.
5. Using a brush, coat the surface of the chicken with vegetable oil and bake for 1.5 hours in a 410°F/210°C oven. Midway through baking, pour the remaining cup of soup over the chicken in several batches. If the vegetables seem like they are about to burn, take them out first.
6. When there are about 10 minutes remaining, add broccoli to the pan and finish baking. When the meat juices run clear when poked with a bamboo skewer, it's finished.
7. Since I was asked, I measured the weight of the chicken. This year, I made this for our family, so I used a small 1 kg bird.
8. We had about half of the stuffing leftover so I put it in a steamer, steamed for 10 minutes and packed it in a bento the next day. It's great with soy sauce.

Story Behind this Recipe

I modified the roast chicken recipe in recipe author Harumi Kurihara's cookbook to my own version. She used Thai rice, but I used glutinous mochi rice because I like it with my stuffing more. If you serve it with soy sauce, it takes on a Japanese flair.