Are you ready for a flavor explosion that will leave your taste buds dancing? In this episode of “Culinary Delights Unleashed,” we’re revealing the secret to creating the most succulent, mouthwatering roast chicken you’ve ever tasted.
Join us in the kitchen as we take a whole chicken to a whole new level. We’ll guide you through each step of crafting this gourmet masterpiece, from preparing the zesty lemon risotto with a twist to creating a herb-infused butter that elevates this dish to legendary status.
🍋 The star of the show: Lemon Risotto-Stuffed Roast Chicken! 🍋
Picture this: A beautifully roasted chicken, crispy bacon wrapping it in savory goodness, and beneath that golden skin lies a luxurious lemon risotto that’s been meticulously stuffed inside the bird. Each bite is a symphony of flavors, from the citrusy zing of lemon to the earthy notes of fresh herbs.
We’ll also share tips and tricks to ensure your chicken turns out perfect every time, including the ideal internal temperature for juiciness and safety.
Epic Lemon Risotto-Stuffed Roast Chicken Recipe with Herb Butter | Culinary Delights Unleashed
Ingredients
- 1 whole chicken about 2-2.5 kilograms
- 1 cup Arborio rice
- 2 1/2 cups chicken broth
- 1/2 cup white wine
- 1 lemon zest and juice
- 2 tablespoons fresh rosemary chopped
- 2 tablespoons salt bush substitute with thyme if unavailable
- 2 tablespoons chives chopped
- 4 cloves garlic minced
- 2 tablespoons olive oil
- 4-6 slices streaky bacon
- 250 grams unsalted butter for the herb butter
- Salt and pepper to taste
Instructions
- Preheat your oven to 200°C (392°F).
- Prepare the Lemon Risotto:
- In a medium saucepan, heat 2 tablespoons of olive oil over medium heat.
- Add minced garlic and sauté for 1-2 minutes until fragrant.
- Stir in lemon zest (reserve half for the herb butter), half of the chopped rosemary, and chives.
- Pour in 1/2 cup of white wine and stir until it’s mostly absorbed by the aromatics.
- Add Arborio rice and stir to coat the rice with the aromatic mixture.
- In a separate saucepan, bring the chicken broth and lemon juice to a boil, then reduce it to a simmer to keep it hot.
- Begin adding the hot lemon-infused chicken broth, one ladle at a time, to the rice, stirring continuously. Allow each ladle of hot broth to be absorbed before adding the next. Continue this process for 15-20 minutes or until the rice is creamy yet al dente.
- Turn off the heat and set aside.
- Prepare the Herb Butter:
- In a bowl, combine 250 grams of unsalted butter with the remaining half of the lemon zest, half of the chopped rosemary, and any remaining chopped herbs from the lemon risotto. Mix well to create the herb butter.
- Prepare the Chicken:
- Carefully loosen the skin of the chicken by gently sliding your fingers between the skin and the breast meat. Be cautious not to tear the skin.
- Rub the prepared herb butter generously under the chicken skin, distributing it as evenly as possible.
- Stuff the lemon risotto mixture into the chicken’s cavity.
- Season the outside of the chicken with salt, pepper, and any additional herbs if desired.
- Lay the streaky bacon slices on top of the chicken, covering it completely.
- Place the chicken in a roasting pan and roast in the preheated oven at 200°C for the first 45 minutes.
- After 45 minutes, reduce the oven temperature to 180°C (356°F) and continue roasting for another 45 minutes or until the chicken’s internal temperature reaches 75°C (165°F) for safety and to ensure it’s juicy and perfectly cooked.
- Once cooked, remove the chicken from the oven, cover it with foil, and let it rest for 1 1/2 hours before carving.
