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For The Longgan/sa-rice Stuffing

From Yummy November 2015 PH.

Source and licence

From Yummy November 2015 PH, printed page 4, digitised by the Internet Archive: https://archive.org/details/Yummy_November_2015_PH

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. ✓ 2 tablespoons butter ✓ 1 medium white onion, chopped ✓ 1 Granny Smith apple, peeled, cored, and diced ✓ 2 stalks celery with leaves, chopped ✓ 2 cloves garlic, chopped ✓ 1 teaspoon dried thyme leaves ✓ 225 grams Vigan or Lucban longganisa, crumbled ✓ 2 cups steamed rice, cooled ✓ V 2 cup chopped cashew nuts ✓ V 4 cup chopped fresh parsley ✓ 1 (1.2-kilo) chicken, washed, dried ✓ 3 tablespoons butter, softened 1 Place rack on oven's lowest rung.
  2. Preheat to 325°F.
  3. 2 Make the /onggan/sa-rice stuffing: Melt butter in a large skillet.
  4. Add onions, apple, celery, garlic, thyme, and a pinch of salt and pepper.
  5. Cook until fragrant and tender, about 5 minutes.
  6. Add longganisa: cook until browned but still juicy.
  7. Add rice, nuts, and parsley.
  8. Mix well.
  9. Cool completely.
  10. 3 Season cavity and all sides of chicken.
  11. Stuff cavity with half of the rice stuffing.
  12. Truss wings and legs.
  13. Place chicken, breast side up, on a rack set on top of a roasting pan.
  14. Brush all sides generously with butter.
  15. Cover loosely with foil.
  16. 4 Roast for 20 minutes undisturbed.
  17. Baste with remaining butter.
  18. Increase temperature to 425°F.
  19. Continue to roast, uncovered, until a meat thermometer inserted into the thickest part of the thigh registers 165°F or until juices run clear when pierced with a knife between the thigh and leg, about 10 to 15 minutes more.
  20. Let rest for 5 minutes before carving.
  21. Heat remaining rice stuffing and serve on the side.