1. Clean the chicken and place in a deep saucepan and cover with water. 2. Add salt, pepper and butter. 3. Bring to the boil skimming away any scum. 4. Simmer in the water for about 3/4 hr, or until nearly tender. 5. Allow to cool a little. 6. Stuffing. 7. Fry the minced meat in 2 tbsp oil until browned and season to taste with salt and pepper. 8. In a separate pan heat the remaining oil or butter and fry the almonds and pine nuts for 2-3 mins. 9. Mix the meat, nuts and rice and taste for seasoning. 10. Stuff the chicken tightly with this mixture and secure with a skewer. 11. 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
