Ashanti Chicken( Whole Deboned Chicken With rice)

Step 1

Preheat oven to 350 degrees. Rinse rice through water. In a half sheet baking pan

Step 2

In a half sheet pan (12-13/16" l. x 10-7/16" w. x 2-1/2”) combine all ingredients and stir so that everything is fully combined

Step 3

Cover tightly with aluminum foil paper.

Step 4

Gently place in oven and let it cook for about an hour.

Step 5

Remove carefully from oven and let it rest for about 5 minutes. Then carefully remove aluminum paper. Fluff rice with a fork and mix evenly. Serve warm

Step 6

https://www.youtube.com/watch?v=kAekQ5fzfGM

Step 7

Starting with chicken remove all bones, dry it out using paper towels reserve all the bones – use to make chicken stock here.

Step 8

Then generously season chicken with spice.

Step 9

Stuff Chicken with rice – go easy with the rice

Step 10

You can either sew chicken or tie it up

Step 11

Start at one end. Make sure to tuck any loose ends of chicken under the chicken. Position your first knot to keep these loose ends tucked. Tie the knots on the underside of the chicken. It works a lot easier. Try to keep the knots at roughly an inch or so apart.

Step 12

After you have tied the knot, stretch the string down the chicken and hold it in place with your thumb. Loop the string around the chicken. Lift the piece you’re holding under your thumb, and tie another knot- until the under side of the chicken look like a chain of knots. Generously season the outside of the chicken with seasoning.

Step 13

When ready to roast preheat oven to 375 degrees F

Step 14

Place chicken in roast pan and roast for about 50 minutes, then uncover and cook an additional 15 to 30 minutes. Remove and let it rest before serving.

Step 15

Heat a saucepan or skillet with drippings over a medium-high heat. Gently whisk in the flour to make a “roux.” Stir the roux for a minute or two to remove any raw taste of the flour until you get a nutty smell. Gradually add about a ¼ or more of liquid and continue whisking until mixture is thick and somewhat smooth.

Step 16

Then add the remaining liquid and adjust thickness to personal preference – season with bouillon, salt and pepper. Remember gravy thickens as it cools down.