Athenian Roast Stuffed Chicken
Yield
4 servingsPrep
20 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
rice
|
*
|
| 6 | pounds |
whole chicken
roasting |
|
| 1 | x |
salt and black pepper
freshly ground, to taste |
*
|
| 1 | cup |
white wine
dry and water |
*
|
| 1 | x |
butter
for basting |
*
|
| 1 | wedges |
lemon
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
rice
|
*
|
| 2.7 | kg |
whole chicken
roasting |
|
| 1 | x |
salt and black pepper
freshly ground, to taste |
*
|
| 237 | ml |
white wine
dry and water |
*
|
| 1 | x |
butter
for basting |
*
|
| 1 | wedges |
lemon
for garnish |
*
|
Directions
Prepare stuffing.
Preheat oven to 350℉ (180℃). Wash chickens inside and out; dry thoroughly.
Sprinkle cavities with salt and pepper and fill with stuffing; secure openings closed with skewers and truss legs together with kitchen twine.
Place chickens in a large roasting pan. Pour wine over chickens and pour the water into roasting pan.
Roast chickens, basting frequently with butter, until tender (about 1½ hours).
Remove chickens to a heated platter.
Cover loosely with foil and let rest 10 minutes.
Pour pan juices into a small pan and heat to serving temperature; adjust seasoning with salt and pepper.
Pour into a serving bowl.
Remove skewers and twine from chickens; scoop out stuffing into a serving bowl.
Cut chicken in serving pieces and arrange on platter; garnish with lemon wedges.
Serve pan juices and stuffing alongside.
