Kotopoulo Yemisto - Roast Stuffed Chicken

Ingredients:

One 4 lb. Chicken
2 teaspoons Salt
3/4 cup Butter
2 tablespoons Pine Nuts
1/2 cup Rice
1 cup Water
2 tablespoons Currants
1/4 teaspoons Pepper

Directions:

Prepare chicken for roasting.
Rub neck and body cavities lightly with salt.
Chop giblets into small pieces.
In 1/4 cup hot butter in saucepan, saute pine nuts until they turn pink.
Remove pine nuts and saute giblets in same butter.
Add rice; saute 3 minutes.
Add pine nuts, water currants, salt and pepper.
Cover and cook alowly over medium heat for about 10 minutes, or until the water is absorbed.
Fill chicken about 2/3 full, with the stuffing, packing it loosely, and sew or skewer the opening.
Truss bird and roast.

Place bird, with breast side up, on a rack in shallow pan.
Cover top and sides of chicken with a piece of cheese cloth dipped in melted butter.
Roast in a slow oven for about 2 hours.
If cheese cloth dries, moisten it with some of the dripping in pan.
Remove the cloth towards the end of the cooking period.
Serve, garnished with the stuffing.

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