Boiled, Stuffed and Roasted Chicken

Name: Boiled, Stuffed and Roasted Chicken
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 4-6 serving(s)
Ingredients: 1 large roasting chicken; 3 ounces butter; salt and pepper; 1 lb beef or 1 lb lamb, minced; 3 tablespoons olive oil; salt and black pepper; 4 ounces blanched almonds, halved; 2 ounces pine nuts; 4 -5 ounces cooked rice; 2 -3 ounces butter, for roasting

Submitted by Angela Sara

"Boiling the chicken first produces a moist and succulent chicken.The stuffing is like having an extra meal out of the chicken! Experiment with your favourite spices. Imperial ounces are used for this. This recipe comes from A New book of Middle Eastern Food."

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Ready In:: 1hr 30mins
Ingredients:: 10
Serves:: 4-6

ingredients

1 large roasting chicken
3 ounces butter
salt and pepper
Stuffing
1 lb beef or 1 lb lamb, minced
3 tablespoons olive oil
salt and black pepper
4 ounces blanched almonds, halved
2 ounces pine nuts
4 -5 ounces cooked rice
2 -3 ounces butter, for roasting

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.