Ingredients

• 1 whole chicken
• 1/2 cup (4 oz) 7 Spice Blend
• 4 sprigs rosemary
• 16 sprigs thyme
• 1 cup Jasmine rice
• 1 tablespoon celery (small diced)
• 1 oz yellow onions (small diced)
• 1 tablespoon carrot (small diced)
• 1/4 cup (2 oz) mushroom mix (cut medium, depending on mushrooms, there will be variations)
• 1 teaspoon garlic (diced)
• 1 teaspoon shallots (diced)
• 1 3/4 cup chicken stock or vegetable broth
• 1 tablespoon butter
• Salt and pepper

Directions

• Season inside of bird with spice blend, and shove herbs into the cavity
• Season the outside well with the spice blend, an even coating.
• Put on spit, and roast until golden brown, and the temperature at the thickest part of the thigh is 165º.
• While chicken is roasting, in medium size pot, on medium heat, put butter to melt, add vegetables, cook until onions become translucent.
• Add mushrooms, garlic and shallots, cook 2 minutes.
• Add rice, mix around, season with salt and pepper.
• Add stock/broth and stir, check seasoning to ensure it’s flavorful. Season the liquid, if needed, as that will be the flavor of the rice once it’s done cooking.
• Put on the lid, turn to low heat, and cook until all water is absorbed, about 20 minutes.
• Remove lid, stir, adjust seasonings. Reserve