Recipe for Greek Style Roast Stuffed Chicken

Written by Greek Boston in Authentic Greek Food Recipes, Greek Style Chicken Recipes

Greek Style Roast Stuffed Chicken (Kotopoulo Yemisto) Recipe Ingredients:

• 4 lb. chicken
• 2 teaspoons salt
• 3/4 cup butter
• 2 tablespoons pine nuts
• 1/2 cup rice
• 1 cup water
• 2 tablespoons raisins
• 1/4 teaspoons pepper

Directions to Make Greek Roasted Chicken:

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, sauté pine nuts until they turn pink.

Remove pine nuts and sauté giblets in same butter. Add rice, and sauté 3 minutes.

Add pine nuts, water currants, salt and pepper.

Cover and cook slowly 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 cheesecloth dipped in melted butter.

Roast in an oven that has been set at 300 degrees Fahrenheit for about 2 hours.

If cheesecloth 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.

Categorized in: Authentic Greek Food Recipes, Greek Style Chicken Recipes

This post was written by Greek Boston