Semi-deboned chicken baked on dirty mushroom rice

Spatchcock the chicken: snip up both sides of the backbone and remove it.

Make a small incision at the wishbone, flip the bird and work at it.

Lay the chicken on its back on a towel so it does not slide; with a fairly pointed knife, follow the rib cage as closely as possible, slowly, to keep the meat.

Remove the rib bones and the breast (keel) bone.

Bone out the thighs, leaving the leg bones and wings in place.

Chop the mushrooms, not minuscule, to about a cup.

Melt butter with a little olive oil in a warm pan; cook the mushrooms until their liquid is cooked off and they brown and just crisp, about five minutes.

Add the onion and cook three to four minutes until softened.

Add a splash of oil and the garlic; cook until fragrant.

Stir in the rinsed jasmine rice to soak up the fat and aromatics.

Add chicken stock and a little soy, mix, and kill the heat.

Season the chicken on both sides and lay it on top of the rice.

Bake at 425 for about an hour, until about 160 in the breast.

At about 30 minutes, mix softened butter with a little soy paste and brush it over the chicken.

Return to the oven until about 165.

Serve from the pan with something green over the top and a little lemon or lime.