Roast Chicken Walnut and Bacon Stuffing

Ingredients

• 50 g butter
• 1 1/4 cups arborio rice, washed well
• 100 g bacon, sliced
• 35 g Rice Cookers Chicken and Bacon Risotto
• 100 g chopped walnuts
• 1/2 cup Parmesan cheese
• 2 x 1.5 kg whole chickens, neck and excess skin removed

Method

1. Preheat oven to 190° Celsius.
2. Heat butter in a frying pan, pan-fry washed rice and bacon until rice is toasted and bacon is cooked then add into the rice cooker insert pot.
3. Place McCORMICK Rice Cookers recipe base and 3 cups (750ml) boiling water into the rice cooker insert pot and stir.
4. Cover with lid and press selector control to COOK (DO NOT REMOVE LID during cooking). Cook until the selector control switches to KEEP WARM.
5. Meanwhile, toast walnuts in pan. When rice is at KEEP WARM, stir through walnuts and Parmesan cheese.
6. Stuff rice mix into chicken cavities, and place in a roasting pan. Bake for 1 ½ hours until chicken juices run clear. Serve chicken thickly sliced with stuffing.