The LINGUIST List Cookbook
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!
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
See Cooking Instructions
| Cooking Time: | 1 hour |
| Units: | US |
| Serves: | N/A |
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.
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.
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