Chicken is a favorite everyday food. Can you make a festive New Year's treat out of chicken? Chicken meat and poultry shape are very suitable for stuffing, and to make the dish unusual, you can use recipes from France or Burma. Chicken with rice is loved all over the world!
It is necessary
-
- 1 large chicken (1.5-2 kg);
- salt;
- marjoram;
- 300 g apples;
- 150 g raisins;
- sugar;
- rosemary;
- 50 g almonds;
- 1 orange;
- honey;
- 300 g long grain rice;
- butter;
- 2 tbsp. l. honey.
- Filling option:
- 200 g lean pork;
- 50 g bacon;
- 100 g of boiled beef tongue;
- 2 eggs;
- 1-2 glasses of milk;
- salt;
- pepper.
Instructions
Step 1
Rinse the gutted chicken, dry, remove the feathers, burn over the fire, wash again, pat dry with paper towels. Rub the outside and inside of the poultry with marjoram salt.
Step 2
Wash and peel apples, core, cut into small cubes, rinse raisins, dry, mix with apples, sprinkle with 3 tablespoons of sugar, stir, let stand for 10 minutes. Stuff the chicken with this mixture, sew the skin with undyed threads, put a sprig of rosemary on top, pull the legs and wings with twine to the carcass, make several punctures under the wings and legs to melt the fat faster.
Step 3
Preheat the oven to 180-200 degrees, put the chicken on the wire rack, pour 1 centimeter of boiled water into the saucepan, place it under the chicken (fat will drain there). Make sure that the fat in the skillet does not burn, add water as needed. Cook the bird for 1.5-2 hours, increase the heat 10 minutes until tender, so that the skin of the bird is browned. Remove chicken from oven, wrap in foil and towel, simmer for 10-15 minutes.
Step 4
Boil rice, cool. Scald the almonds with boiling water, remove the skins, melt a teaspoon of butter in a frying pan, fry the almonds until golden brown, add another 30 g of oil, heat the rice in almond oil. Wash the orange, squeeze the juice out of it, cut the zest with a grater.
Step 5
Mix the zest, honey, sugar in a saucepan, pour over 2 tablespoons of orange juice, boil, boil for 2 minutes, add 4 tablespoons of roast juice, salt. Untie the bird, remove the threads, take out the filling, put in the center of the dish, put the chicken on the filling, around - rice. Drizzle over the sauce before serving.
Step 6
Filling option Cut the pork flesh into small pieces, lightly fry on all sides in a dry skillet, cut the boiled tongue into cubes. Pass pork fat, pork pulp through a meat grinder, mix, add eggs, milk, boiled beef tongue, salt, pepper. Stuff the chicken with this mixture.
