Boiled, Stuffed and Roasted Chicken

Recipe by Angela Sara
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READY IN: 1hr 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Clean the chicken and place in a deep saucepan and cover with water.
  • Add salt, pepper and butter.
  • Bring to the boil skimming away any scum.
  • Simmer in the water for about 3/4 hr, or until nearly tender.
  • Allow to cool a little.
  • Stuffing.
  • Fry the minced meat in 2 tbsp oil until browned and season to taste with salt and pepper.
  • In a separate pan heat the remaining oil or butter and fry the almonds and pine nuts for 2-3 mins.
  • Mix the meat, nuts and rice and taste for seasoning.
  • Stuff the chicken tightly with this mixture and secure with a skewer.
  • Roast the stuffed chicken, brushed with butter, in a slow oven (160c/325F/Gas Mark 3) for 30 mins, or until it is a beautiful golden colour.
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