Recipe for Kotopoulo Yemisto – Greek Style Roast Stuffed Chicken
Roast Stuffed Chicken 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.
This post was written by GreekBoston.com