Wineshark Cooking Class - Roast Stuffed Spring Chicken with Wild Rice 燒春雞釀野米

Ingredients (for 4):

• Spring chicken - 2
• Salt - 1 tsp
• Black pepper finely - 1/4 tsp
• Foie gras - 2 oz
• Onion - 8 oz
• Garlic - 1 tsp
• Shallot - 1 tbsp
• Raisins - 2 oz
• Thyme - 1 tsp
• Brandy - 1 tsp
• Salt - 1 tsp
• Black pepper finely - 1/4 tsp
• Wild rice - 6 oz
• Rice - 4 oz

Procedures:

1. Cook the rice and wild rice together. 

2. Marinate the spring chicken with salt and black pepper finely.

3. Cut the onion finely.

4. Cut the foie gras into cubes.

5. Cut the shallot and garlic finely.

6. Pan-sear the foie gras on both sides briefly. Then remove.

7. Use the goose oil to saute the onion. 

8. Add garlic and shallot. 

9. Add the foie gras and thyme, then sprinkle with brandy. Add the rice to mix well and remove.

10. Stuff the spring chicken with the rice, then use skewers to close the hole.

11. Pan-fry the spring chicken on both sides until slightly golden.

12. Pre-heat the oven at 220 degree Celsius, then put the spring chicken to roast for 30 minutes. 

13. Use the jus to pour back on the chicken before serve. And put some of the rice on the side.