"Chef John uses up leftover rice by seasoning and stuffing it under the skin of a chicken in this roasted entree served with a simple pan sauce...."
INGREDIENTS
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1 1/2 cups cold cooked rice
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6 cloves garlic, crushed
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2 tablespoons chopped fresh parsley
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1 tablespoon chopped fresh thyme
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1 tablespoon chopped fresh rosemary
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1/2 teaspoon freshly ground black pepper
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1 teaspoon salt, divided, or as needed
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1 pinch cayenne pepper
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4 tablespoons salted butter, melted
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1 (3 1/2) pound whole chicken
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1/3 cup sherry vinegar (optional)