Stuffed Chicken


Submitted by

Asya Pereltsvaig


Story behind this recipe

Here is one of my favorite recipes. Since I obey Jewish religious laws for food (Kashrut), there is plenty of "cultural elements", too. Bon Appetit!


Ingredients

See Cooking Instructions


Cooking time

1 hour


Serving size

N/A


Measuring units

US


Cooking Instructions

Wash and pat dry a whole chicken. Sprinkle inside and out with salt. Pepper, paprika, curry.

Combine in a small bowl:1-2 cups cooked rice (according to the size of the chicken. The rice shouldn't be overcooked.) and 1/3-1/2 cup pine nuts. Stuff body cavity with the rice mixture. Put in a cooking bag and close it. Place on a baking pan. Preheat oven to 460°F/240°C. Bake the chicken for about an hour. The chicken is done when the skin turns golden-brown.

Variations:
1. Substitute 1/2 cup cubed pineapple for the nuts.
2. If you don't have a cooking bag, you may roast the chicken in the oven. Don't forget to baste it from time to time.