Preparation time : 30 minutes
time : 2 hours 30 minutes
Serves : 4-6
To prepare a perfect rotisserie chicken we need :
60 g (2 oz) clarified butter
1 teaspoon ground allspice
⅓ cup (65 g/2 ¼ oz) long-grain rice
¼ cup (30 g/1 oz) walnuts,chopped
⅓ cup (50 g/1 ¾ oz) pine nuts
⅓ cup (55 g/2 oz) sultanas
⅔ cup (125 ml/4 fl oz) chicken stock
1.6 kg (3 ½ lb) chicken
⅔ cup (170 ml/5 ½ fl oz) chicken stock
1- Preheat the oven to moderate 180°C
(350°F/Gas 4).Pour half the butter into a
large frying pan,then add the onion and
cook for 5 minutes over medium heat until
softened but not browned.Stir in the allspice.
2- Add the rice and nuts to the pan and
cook for 3-4 minutes.Add the sultanas,
stock and ¼ cup (60 ml/2 fl oz) water.
bring to the boil,then reduce the heat and
simmer for 8-10 minutes,or until all the
water is absorbed.allow to cool.
3- Thoroughly rinse the cavity of the
chicken with cold water,then pat dry
inside and out with paper towels.
4- When the stuffing is cool,spoon the
stuffing into the cavity.Tie the legs
together and tuck the wing tips under.
put in a deep ovenproof dish,then rub ½
teaspoon salt and ¼ teaspoon freshly
ground black pepper into the skin using
your fingertips .
5- Pour the rest of the butter over the
chicken,then add the stock to the pan
Roast for 2 hours 10 minutes,basting every
20-25 minutes with juices from the pan .
until the chicken is tender and the juices
run clear when the thigh is pierced with a
skewer.Rest the chicken for 15 minutes
before carving.Serve with the stuffing.