Stuffed chicken with herbed mushroom rice

Herb butter

• 1 lemon, zested and juiced (approx. 20 g juice)
• ½ bunch fresh coriander, leaves only
• 10 g fresh chives, cut into thirds
• ½ bunch fresh flat-leaf parsley, leaves only
• 1 pinch ground nutmeg
• 1 tsp salt
• 1 pinch ground black pepper
• 100 g unsalted butter
• 1800 - 2500 g whole chicken

Stuffed chicken and rice

• 2 garlic cloves
• 80 g eschalots, cut into quarters
• 100 g bacon, cut into pieces (approx. 1 cm)
• 150 g fresh brown mushrooms, cut into quarters
• 150 g fresh portobello mushrooms, cut into quarters
• 150 g frozen spinach
• 300 g basmati rice
• 800 g water
• 1 tsp Chicken stock paste (see Tips)
• 20 g soy sauce
• 1 tsp dried thyme
• ½ tsp salt
• 1 pinch ground black pepper
• 50 g dry Marsala wine