Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Rice, raw long grained; or 2 c Water
;medium white rice 1 tb Currants, dried
4 tb Butter 2 tb Salt
1/2 c Onion; finely chopped Black pepper; freshly ground
Giblets of chicken; coarsely 4 tb Butter; melted
;chopped, (liver, heart and 3 1/2 lb Chicken; whole
;gizzard) 3 tb Yoghurt
2 tb Pine nuts; (pignolia)

Name; Roast Chicken with Rice and Pine Nut Stuffing

Place the rice in a sieve or colander and wash under hot running
water until the water runs clear. Drain, and set aside.
In a heavy 3 to 4 quart saucepan, melt the 4 tablespoons of butter
over moderate heat. When the foam begins to subside, add the onions
and, stirring frequently, cook for 5 minutes, or until they are soft
and transparent but not brown. Add the giblets and pine nuts and
cook for 2 or 3 minutes. When the giblets show no trace of pink and
the pine nuts are a delicate brown, stir in the rice and continue
cooking until the grains glisten with butter. Add the water,
currants, 1 tablespoon of the salt, and a few grindings of pepper.
Bring to a boil, reduce the heat to low, cover and simmer for 25 to
30 minutes until the rice has absorbed all the liquid in the pan.
Remove from the heat and with a fork stir in the melted butter.
Preheat the oven to 400 degrees (F). Pat the chicken thoroughly dry
inside and out with paper towels, and spoon about 1 cup of the rice
mixture into the cavity. (Set the remaining rice aside.) Lace the
opening closed with skewers or by sewing it with a large needle and
heavy white thread. Fasten the neck skin to the back with a skewer
and truss the bird securely.
Combine the yoghurt with the remaining 1 tablespoon of salt and a
few grindings of pepper and brush about half of the mixture over the
chicken. Place the chicken, breast side up, on a rack in a shallow
roasting pan. Roast in the middle of the oven for 15 minutes, then
reduce the heat to 350. Baste the chicken with the remaining yoghurt
mixture and roast for 1 hour more. To test the chicken for doneness,
pierce the thigh with the point o fa small, sharp knife. The juice
that runs out should be pale yellow; if it is tinged with pink, roast
the chicken another 5 to 10 minutes.
Transfer the bird to a heated platter, remove the trussing strings,
and let the chicken rest for 5 minutes or so for easier carving.
Fluff the reserved rice mixture with a fork, warm it over low heat,
and serve it in a separate bowl.

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Time Life Series: Middle Eastern Cooking "circa '69"

MMed by: earl.cravens#salata.com
Submitted By EARL CRAVENS On 02-05-95

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