Adding to the roasted chicken repertoire (Roast Chicken With Vegetables , Sage Roast Chicken ), is this cracked-wheat stuffed roasted chicken.The stuffed chicken I know of are usually stuffed with rice, but this variant gives it a pleasantly different texture and a somewhat more wholsome flavor.
1×1.5kg chicken, whole
1/2 cup cracked wheat
2 Tbsp raisins
2 Tbsp almonds, roughly chopped
2 Tbsp vermicelli
1 knob ginger, peeled, grated
1-2 chili, de-seeded, chopped
3 Tbsp vinegar
Heat 1 tablespoon oil, saute the ginger an chili until fragrant, add the vermicelli and the raisins.
When the vermicelli turn golden and the raising puff up, add the cracked wheat, 1 teaspoon salt and some pepper.
Ad half a cup water, and allow to absorb until the wheat is semi-cooked.
Set aside to cool.
Meanwhile, rub the outside and the inside of the chicken with the vinegar.
Season the chicken from the outside.
When stuffing is cool enough to handle, stuff the chicken cavity.
Place the chicken in an oven-proof dish, add 1 cup water or stock to the dish, cover with foil and bake for 1 hour and 15 minutes at 400°F.
Uncover and broil for 15 minutes more until golden and crispy.