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Ингредиенты
- 1 c. Uncooked white rice
- 4 Tbsp. Butter
- 1/2 c. Finely minced onions
- 2 Tbsp. Pine nuts
- 2 c. Water
- 1 Tbsp. Dry currants
- 2 Tbsp. Salt
- 4 Tbsp. Butter, melted
- 3 Tbsp. Lowfat yoghurt
- 1 x Chicken, 3-3 /12 lbs Black pepper, freshly grnd Chicken giblets, minced (liver, heart and gizzard)
Инструкции
- Wash rice in a sieve under warm running water till water runs clear. Drain and set aside. In a heavy 3-4 quart saucepan, heat the 4 Tablespoons of butter over moderate heat. When the foam begins to subside, add in the onions and, stirring frequently, cook for 5 min, or possibly till they are soft and transparent. Add in the giblets and pine nuts and cook for 2 or possibly 3 min.
- When the giblets show no trace of pink and the pine nuts are a delicate brown, stir in the rice and continue cooking till the grains glisten with butter. Add in the water, currants, 1 Tablespoons of salt, and a few grindings of pepper. Bring to a boil, reduce the heat to low, cover and simmer for 25-30 min till the rice has absorbed all the liquid in the pan. Remove from heat and stir in the pre-melted butter with a fork. Preheat oven to 400 F. Pat the chicken throughly dry inside and out with paper towels, and spoon about 1 c. of the rice mix into the cavity. (set remaining rice aside)
- Lace the opening closed with skewers or possibly by sewing it with a large needle and heavy white thread. Fasten the neck skin to the back with a skewer and truss the bird securely. Combine the yogurt with the remaining 1 Tablespoons of salt and a few grindings of pepper and brush about half of the mix over the chicken. Place the chicken, breast side up, on a rack in a shaalow roasting pan. Roast in the middle of the oven for 15 min, then reduce the heat to 350 F. Baste the chicken with the remaining lowfat yoghurt mix and roast for 1 hour more. Test the chicken for doneness by piercing the thigh with the point of a small sharp knife. The juice which runs out should be pale yellow, if it is tinged with pink, roast the chickne another 5-10 min.
- Transfer the bird to a heated platter, remove the trussing strings, and let the chicken rest for 5 min or possibly so for easier carving. Fluff the reserved rice with a fork, hot it over low heat, and serve in a separate bowl.
- note: Pine nuts (also called pignoli) are availabel from Mediteranean food stores.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 545g | |
| Recipe makes 4 servings | |
| Calories 1078 | |
| Calories from Fat 646 | 60% |
| Total Fat 72.4g | 91% |
| Saturated Fat 28.37g | 113% |
| Trans Fat 0.0g | |
| Cholesterol 294mg | 98% |
| Sodium 3881mg | 162% |
| Potassium 727mg | 21% |
| Total Carbs 41.3g | 11% |
| Dietary Fiber 1.2g | 4% |
| Sugars 3.0g | 2% |
| Protein 62.03g | 99% |
