1 Roasting chicken
3 tb Vegetable oil or butter
1/2 c Almonds; blanched, slivered
3/4 c Raw long-grain white rice
1/2 c Dry white wine
1 1/4 c Water
Salt
1 ts Ground cinnamon
1 pn Granulated sugar
1/2 c Currants
Butter or vegetable oil;
-(butter should be melted)
Wash and dry the chicken, reserving the liver, and set aside. In a
medium saucepan, heat the oil or butter and saute the almonds and
liver, then remove with a slotted spoon. Chop the liver and set
aside with the nuts. Add the rice to the fat in the pan and saute
over medium heat, stirring constantly, then pour in the wine, water,
salt, cinnamon, and sugar. Cover and cook for 12 minutes, or until
the rice is almost tender. Stir in the almonds, liver, and currants
and remove the pan from the heat.
Spoon the stuffing into the large cavity of the chicken and close
tightly with skewers. Truss the chicken and brush the surface
lightly with melted butter or oil. Set in a baking pan, breast side
up, and bake for 1 1/4 hours, or until tender, in moderate 350 F
oven, turning with 2 wooden spoons every 20 minutes and basting
frequently with drippings. Remove the stuffing from the cavity and
transfer to the center of a warm platter. Carve the chicken and
arrange around the stuffing. Serve warm.
Note: For a popular mainland version, substitute pine nuts, nutmeg,
and a little chopped celery and parsley, and soaked bread for the
almonds, cinnamon, and rice.
From: "The Food of Greece" by Vilma Liacouras Chantiles.
Avenel Books, New York.
