"Life is either a daring adventure or nothing..." -Helen Keller
This little wife went to market. I thought I was being ripped off by the pork lady, so I bought just a little and decided to supplement my recipe with a chicken. It turns out I didn't need the chicken after all because the pork was enough, so I decided to stuff it. (they stuff turkeys at Thanksgiving; how hard could it be to stuff a chicken?)
I didn't have many ingredients on hand, so I decided to make something up as I went.

1 1/2 cups cooked wild rice
10 garlic cloves, chopped
1 centimeter ginger pieces
1/4 teaspoon salt
half of one large onion, diced
1/2 cup water
1T chicken powder
2T broth (beef or chicken)
1T oil
2T Italian seasoning, plus more for rubbing on the chicken
1 whole chicken (mine was about 2 pounds)

First, I threw some wild rice into the rice cooker (It looks purple in the pictures because the black rice component bleeds purple when cooked.) Meanwhile, I chopped 10 garlic cloves and a 1 square centimeter piece of ginger. I cooked these in about 2 tablespoons of broth (beef or chicken is fine... I actually used some remaining pork juice from a recipe I'd just finished.) A dash of salt, a tablespoon of oil, a half cup of water, tablespoon of chicken powder, 2 tablespoons of Italian seasoning, and half a diced onion later, there was a great smelling sauce ready.

I set half the sauce aside to be rubbed on the outside of the chicken later on, and then added the rice to the remaining sauce and cooked them together for just a minute or two to mix the flavors.
Then I set the rice aside and toasted a handful of almonds on the wok to be mixed with the rice mixture.

Now, it was time to stuff the bird. There was a hole near its back end (where I suppose there should be). But really, I stuffed the rice mixture into the hollowed out bird and then poured the remaining liquid onto the outside of the bird, also rubbing a few extra Italian spices on the bird.

It looked like it was just basking in all of its glory there on the baking sheet, and I couldn't help laughing out loud.
The bird, inside and out, was already cooked, so I downed the cooking time and temperature from many stuffed bird recipes I'd seen and just cooked it for 50 minutes at 350 degrees Fahrenheit.

I didn't know how to cut it (and my bird looked so stinking cool I didn't want to disrupt it), so I just served it as is and me and Aus ripped it to pieces and scooped up the rice too. It was a much greater success than I expected on maybe my greatest experiment thus far, and we'll certainly be trying this again. We're not chicken.

An Original Recipe

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