A whole chicken is filled with rice pilaf enriched with currants and chicken liver, then roasted until golden. This impressive main dish is well suited to special-occasion meals and serves the chicken with a hearty stuffing.
Sauté the finely chopped onion in butter. Add the optional chicken liver, currants and pine nuts and cook for a few minutes. Add the rice, cinnamon, black pepper and salt, then stir to combine.
Fill the whole chicken cavity with the prepared pilaf without packing it tightly. Close the opening with a toothpick.
Rub the outside of the chicken with softened butter, salt and black pepper. Place it in a roasting pan and roast at 200°C / 390°F for 70–75 minutes, basting occasionally with the pan juices.
Let the chicken rest for 10 minutes after removing it from the oven. Carve and serve hot with the rice pilaf.
Important: Do not pack the pilaf tightly into the chicken cavity; the rice expands as it cooks and may tear the skin. Baste the chicken with its pan juices several times during roasting or the outside may dry out. Allergens: the pilaf contains chicken liver and pine nuts.
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