Fresh Rosemary Roast Chicken, Lemon Ginger Rice
1 large 8-pound [3.6-kg] roasting chicken or capon 1 large sprig fresh rosemary 2 tablespoons [30 g] softened butter
Lemon Ginger Rice
1 1/2 cups [375 mL] converted rice 3 cups [750 mL] chicken broth 1/4 cup [60 mL] peeled fine carrot dices 3 tablespoons [45 g] sugar 1/2 teaspoon [2.5 mL] ground ginger 2 lemons [grated rind of 1, juice of both] 1/2 cup [125 mL] roasted almond slices Preheated oven to 375°F [190°C]. Rinse and pat dry the inside and the outside of the chicken or capon. Rub the inside of the bird with fresh rosemary leaving sprig inside the cavity. Spread softened butter all over the outside of the bird. Roast chicken into preheated oven for 6 minutes per 3 1/2 ounces [100 g], until juices run clear pierced. Approximately 30 minutes before serving, to prepare lemon ginger rice, combine rice, chicken broth, carrot dices, sugar, ground ginger and lemon rind and juice into a medium saucepan. Bring to a boil over high heat. Stir, cover, lower heat and leave to simmer for approximately 20 minutes, until liquid has been absorbed. Serve coated with pan juices along with lemon ginger rice garnished with roasted almond slices. If desired, also spoon some pan juices over the rice.