Teriyaki Roast Chicken with Burnt Garlic Rice Stuffing

Sticky, glossy, deeply umami. We brush a whole chicken with a slow-reduced teriyaki glaze — soy, mirin, sake, brown sugar — and pack the cavity with our burnt garlic rice: jasmine rice tossed with pan-charred garlic, sesame oil and spring onions.
The rice soaks up the chicken's juices as it roasts, the skin caramelises to lacquer, and you get two dishes from one bird.
Weight: 800gms
Serves: 3-4 people
Pre-order: 24-48 hours in advance.
Storage: Keep refrigerated. Reheat before serving.