To marinade, Wash the chicken inside and out and pat it as dry as possible with paper towels. Clean the chicken then dry with a paper towel.
Rub the cavity with salt, pepper, and chicken cube. Carefully grab the skin at the tip of the breasts, making sure it doesn’t rip, and pull up gently. Separate the skin from the meat of the breast. Sprinkle a little salt down the gaps and push in the chopped herbs. Drizzle in a little olive oil.
Stuff the chicken with rosemary and bay leaves, then rub the inside with the lemon. Let stand in the chiller for several hours or up to a day.
For the rice stuffing, heat some olive oil on a frying pan, toss in the garlic, rice and the chorizo. Make fried rice. Drizzle a bit of soy sauce to taste. When cooked, drop in the pineapple chunks, quail eggs, and green onions.
FOR THE STUFFED CHICKEN
Preheat the oven to 425°F. Take out the chicken from the chiller and take out the lemon, bay leaves, and rosemary. Fill the chicken with the fried rice.
Pull the skin of the breast forward so that none of the actual flesh is exposed, tuck the little winglets under, and tie up as firmly as possible with kitchen twine.
Slash across each thigh about 3-4 times. This would allow the heat to penetrate directly into the thigh meat. Rub a little olive oil into the skin of the chicken and season very generously with salt and pepper.
Add a little oil on the baking sheet. Put the chicken on one side, breast side down, on the tray and allow the chicken to cook for 5 minutes then turn it over to the other side, breast side down and cook for another 5 minutes. Then place the chicken on its back and cook for 1 hour.
Roast Chicken Stuffed with Hamonado Rice
(Featured in December - January 2018 Issue)