1 whole free-run chicken 3-4lbs

Kosher Salt

¼lb unsalted butter

5 paper-thin slices Westphalian Ham

Rice Stuffing:

50g slivered almonds

3 celery stalks coarsely chopped

½ small – med sweet or white onion finely chopped

2 cups cooked rice (great use for leftover rice)  (amount of rice depends on size of chicken)

1 tin Recipe Starter Tomatoes, sun dried tomatoes or 1 cup of water and 1 envelope or cube of chicken bouillon.

Optional – sun dried tomatoes  (soaked in olive oil or packaged in olive oil) as many as you like 6-7 pieces chopped coarsely.


In a medium pan add almonds, celery and onions and cook for about 5 minutes, then add rice and tomatoes.  Cook until boiling.  Add sundried tomatoes (optional).  Set aside to cool before stuffing. (Can be made an hour or so ahead and set in fridge)

Preheat over to 325 degrees.

Rub Kosher Salt over chicken skin and inside cavities.  Slice butter into pats and place between skin and meat all over chicken.

Pack cooled stuffing into main cavity, if any left over stuff neck cavity.

Place chicken in roaster breast side up.

Place slices of ham over chicken breast and thighs.

Cover and place in oven. Roast approximately 1 hr depending on size of bird.

Check every 15-20 minutes for basting if needed. (If bacon is substituted for ham no basting is required)

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