Cooking:

1. Prepare the saffron tincture in advance (1-2 days).
2. For this, dissolve the 0.5 g pack of saffron in 0.5 liters of vodka.
3. Remove the keel bone out of the chicken through its back.
4. Boil rice.
5. Wash the raisins.
6. Add raisins, nuts, sugar and soft butter to the chilled rice.
7. Stuff the chicken.
8. Pin the cut in the back with a skewer for kebabs.
9. Bake the stuffed chicken in the oven at 170 degrees for 60 minutes.