CHICKEN-STUFF - Roast chicken stuffed with rice and veget- ables This is a recipe that I've evolved slowly, and I think I've finally got it right.
1 whole chicken, with giblets 100 g uncooked white rice pinch saffron (use the amount that sticks to the first centimeter of the tip of a paring knife.) 2 celery stalks 8-10 medium-sized mushrooms 2-3 scallions (depending on size) 30-50 ml butter
(1) Pre-heat oven to 230 deg. C. (2) Clean the chicken-remove any large gobs of fat and rinse away any residual goo from its inside. (3) Cook the rice in 1 cup of water, along with the saffron. Salt to taste. Saute the giblets in about 25 ml of butter. (4) While these are cooking, clean and cut up the celery, mushrooms, and scallions into small pieces. (5) When the giblets are done, chop them well. (6) Mix the rice, vegetables, and mushrooms together in a bowl, and cram as much as will fit into the chicken. Tie the ends of the drumsticks and the tail together. Rub about 15 ml of butter over the skin of the chicken. Place remaining stuffing into a glass or ceramic casserole, cover, and set aside. (7) Place in the chicken in the oven, uncovered. After 10 minutes, lower heat to 175 deg. C. (8) The chicken should cook approximately 45 minutes per kg. Test the chicken by pricking it in the thickest part of the thigh; when it is done, only clear juices will come out. If the chicken is still underdone, blood will come out. (9) Half an hour before the chicken is done, put the additional stuffing in the oven.
If there are leftovers, be sure to remove any extra stuffing from the inside of the chicken, as it will sour if stored inside the bird.
Difficulty: moderate (cooking time is critical) Time: 30 minutes preparation, 45 minutes cooking. Precision: Approx- imate measurement OK.
Helen Anne Vigneau Dual Systems, Berkeley, California, USA {ihnp4,cbosgd,hplabs,decwrl,ucbvax,sun}!dual!hav
Last modified: 9 May 2006 | 12 hits in May 2007 |