A show-stopping main dish made by stuffing the cavity of a whole chicken with a rice filling enriched with rice, currants, and chicken liver, then roasting it in the oven. Fitting for special-occasion tables, this recipe delivers a crispy exterior and a hearty interior.
Sauté finely chopped onion in butter, add the chicken liver (optional), currants, and pine nuts and sauté for a few minutes; then add the rice, cinnamon, black pepper, and salt, and combine.
Loosely fill the cavity of the whole chicken with the prepared rice, then close the opening with a toothpick.
Rub the outside of the chicken with softened butter, salt, and black pepper, place on a baking tray, and bake at 200°C for 70-75 minutes, basting occasionally with its own juices.
Let the chicken rest for 10 minutes after taking it out of the oven, then carve it and serve hot together with the rice stuffing.
Important: don't pack the rice tightly when stuffing the chicken's cavity, the rice expands while cooking and can tear the chicken skin. Caution: baste the chicken with its own juices a few times during baking, otherwise the outside will dry out. Allergen: the stuffing rice contains chicken liver and nuts (pine nuts).
Placing a few pieces of butter under the chicken's skin before putting it in the oven both keeps the meat juicier and helps the skin brown more nicely.
Admin DadaGastro · verified in test kitchenHerkese tavsiye ederim, güzel bir tarif.
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