Ingredients:
1 chicken weighing approx. 1,200 kg./2 lb. 10 oz.
1/2 liter/1 pt. water
150 g./5 oz. long-grain rice
1 small onion
1 shallot
1 clove garlic
1 tbsp. butter
pinch dill
salt - tbsp. ride or apple vinegar
1 egg - 2 tbsp. grated bread
2 tbsp. extra virgin olive oil
juice of 1 lemon
Preparation:
Cook rice pilaf. Chop onion and shallot, squash garlic clove and gently fry in butter. In a bowl dilute pinch of salt in vinegar and dress rice pilaf: add egg, grated bread and mix. Fill the inside of the chicken washed, dried and lightly salted with this mixture. Close the chicken with string, place in a casserole dish with hot oil and gently cook over flame. Add juice of 1 lemon. When the chicken has turned brown, place in hot oven for 50 minutes at 220°. Cover with cooking juices every now and then until finally cooked.
Print