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home > recipes > meat > kotopoylo yemisto
from US 1 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 black pepper 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.

Kotopoylo Yemisto


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keyword: kotopoylo
keyword: yemisto
ethnicity: greek
recipes for meat
recipes by amanda
Email Address:
(posted February 18, 2010)

from US

1 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 black pepper

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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