Chicken stuffed with rice

Chicken part: Whole chicken Cooking time: 1 h. 40 min. Portions: 4

Whole chicken – 1 pc.


Raisins – 1/2 glass


Hazelnuts – 1/2 glass


Rice – 3/4 glass


Butter – 50 g


Saffron (tincture) – 2 tbsp.


Sugar – 2 tsp.



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.
Welcome

We identified your location as

місто Київ , language: EN

You can also select the language and the region manually

We use cookies to optimize your experience. By clicking on “Allow” or any other content on this site, you agree that the cookies can be placed. Learn more here.