ROAST RICE CHOOK STUFFING

1 free-range organic chook or turkey
Rub = butter, fresh garlic (smashed and chopped), salt, fresh rosemary (some finely chopped and some whole for later) or another good chicken herb 
Mix rub ingredients and with clean hands over bird inside and out
Gently find openings under breast skin and slide in whole rosemary pieces
Place breast side up in an open roasting pan or in baking bag, bake at 190 C for about 50 mins per kilo
Baste chicken uncovered for last 20 mins of baking for a lovely golden finish

Ingredients:
1/2 cup celery
1/3 cup onion
1/3 cup brown, or red rice
1/4 cup butter
1 cup chicken broth
1tsp waihi bush organics Apple Cider Vinegar 
1/2 tsp salt
Fresh ground pepper
1/2-3/4 cup raisins or dried cranberries or both soaked in water till plump

How to make:
Saute celery, onion and rice in butter about 10 mins
Add broth, lemon juice or vinegar, salt and pepper.
Reduce heat, cover and simmer slowly until rice is tender and water absorbed (~40 mins)
Stir in fruit
Stuff bird and roast at 190 C as above