Boiled, Stuffed And Roasted Chicken - cooking recipe

Ingredients

1 large roasting chicken
3 ounces butter
salt and pepper
Stuffing
1 lb beef or 1 lb lamb, minced
3 tablespoons olive oil
salt and black pepper
4 ounces blanched almonds, halved
2 ounces pine nuts
4 -5 ounces cooked rice
2 -3 ounces butter, for roasting

Preparation

Clean the chicken and place in a deep saucepan and cover with water.
Add salt, pepper and butter.
Bring to the boil skimming away any scum.
Simmer in the water for about 3/4 hr, or until nearly tender.
Allow to cool a little.
Stuffing.
Fry the minced meat in 2 tbsp oil until browned and season to taste with salt and pepper.
In a separate pan heat the remaining oil or butter and fry the almonds and pine nuts for 2-3 mins.
Mix the meat, nuts and rice and taste for seasoning.
Stuff the chicken tightly with this mixture and secure with a skewer.
Roast the stuffed chicken, brushed with butter, in a slow oven (160c/325F/Gas Mark 3) for 30 mins, or until it is a beautiful golden colour.