Summary

Ingredients

• 1 large chicken, fresh
• salt and pepper
• 1 cup oil
• 2 small onion (s), white or shallots
• 1 cup rice, (Basmati is the most delicious)
• 1 ½ cup chicken broth
• 0.5 ½ cup white wine
• 1 handful raisins
• 1 handful pine nuts
• 1 handful parsley
• honey

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Instructions

1. Wash the chicken, pat dry and salt and pepper inside and out.
2. For the filling, heat half of the oil and fry the chopped onions until translucent, add rice, deglaze with the stock. Allow the liquid to soak in until small holes form on the surface. Mix in the washed raisins, pine nuts and chopped parsley. Stuff the chicken and seal with twine or roulade needles.
3. Pour into an ovenproof dish, pour in the broth and a little white wine. Brush with the rest of the oil and place in the oven preheated to 250 degrees. Reduce to 180 - 200 degrees and brush with broth again and again. After approx. 3/4 hour check whether the meat is done.
4. Then put the rice, which may not have gone into the bird, around the chicken and brush the chicken with honey. Let it brown in the oven (but stick to it so that the bird doesn`t turn into a raven!)