Raisin Rice Stuffed Chicken

1 tbs Olive Oil
1 Large Whole Chicken (free range is best)
1-1/2 cups Cooked White Rice (I use Jasmine)
1/2 cup Raisins (Golden work well)
1 Small Onion, chopped
1/2 tbs Ground Turmeric Powder
Salt to taste
Ground Black Pepper to taste
1 1/2 Cups Chicken Stock
1 1/2 Cups White Wine

Preheat oven to 350°F
In a small skillet, heat two tbs of olive oil. When the oil is hot, add & sauté the chopped onion. Once softened, add the turmeric and raisins. After a few minutes, add the cooked rice and salt, mixing well.

Butter the outside of chicken and sprinkle a little pepper on both. Stuff the rice mixture into chicken. Place in a roasting pan, on a rack, and place in the preheated oven. Insert a thermometer alarm into the bird and set to go off at 170°F. It will take a little over and hour or so.

Once done, remove the bird and place it breast side down on a serving platter and cover with tin foil. This will redistribute the juices throughout the bird. Let it sit for 15 minutes.

Meanwhile prepare the sauce. Remove the rack from the roasting pan. Pour off any liquid fat and dispose. Deglaze the pan with 1-1/2 cups of white wine. Reduce by half, whisking up the caramelized chicken drippings from the pan. When reduced, add 1-1/2 cups of chicken stock, reduce this by half. Server at the table with the chicken and rice.