Kitchen Stories: Chicken Stuffed with Rice, Smoked Cheese & Dried Plums

The top of this stuffing of Christmas chicken or turkey, if you prefer, is smoked cheese, dried plums and freshly melted butter, which is usually used in our traditional kourabie. An extra flavor in the rice filling the chopped bacon but other secrets yet for a really festive meal.
Yours!

Happy Holidays

work: 30′

time: 2h:30′

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Announcement New Book Release

With great pleasure we inform you that issued the New Book of Kitchen Stories titled «Μεζέδες». It includes a collection of 45 savory recipes for easy and practical everyday food solutions but also quick finger foods for festive table or buffet.

Excerpt from the introduction:
«Αναρωτιέμαι συχνά που είναι το απόγειο της μαγειρικής. Είναι τα πιο φρέσκα υλικά, οι πιο πολύπλοκες γεύσεις είναι το καθημερινό ή το σπάνιο; Δεν είναι τίποτε απ΄όλα αυτά. Το απόγειο δεν είναι ούτε η κατανάλωση του φαγητού ούτε το μαγείρεμα, αλλά η προσφορά του φαγητού και η συντροφικότητα…»

Email Contact & orders: kitchenstories08@gmail.com or order online at amazon.

Ingredients (8 servings)

1 large chicken 2.200g (4.9 lbs)
2 lemons (zest and juice)
1 onion grated
50g (1.8oz) olive oil
1 tbsp fresh butter, melted
150g (5.3oz) parboiled rice
50g (1.8oz) brandy
100g (3.5oz) smoked, chopped cheese
10 chopped plums
4 bacon strips cut into chips
200g (7.1oz) lukewarm water
salt & freshly ground pepper
little parsley or dill finely chopped

Clean, wash and drain the chicken by placing it vertically. Leave it aside until you prepare the filling.
In a large pan and on medium heat, pour the olive oil and butter to burn. Add the grated onion to be cooked and polished. Rinse the rice and add it to the pan. Stir.

Add the brandy, leave for a little while to evaporate the alcohol and add the lukewarm water & the juice of a lemon.

Then add the bacon, prunes and zest of one lemon.

Finally add the cheese and some parsley. Salt pepper and stir well. Remove the pan from the fire after all the water has evaporated.

Let the pan aside to lower the filling temperature.

Coating Ingredients

1 tbsp fresh butter, semi-meted
1 tbsp mustard grain
1 lemon zest
1 tbsp garlic powder or a clove of garlic, mashed
salt & freshly ground pepper

In a small bowl, mix all the above ingredients thoroughly to top the chicken externaly.

Wipe the chicken with kitchen towels and salt the pepper. With the help of a spoon fill the belly of the poultry, with the filling we have prepared. Close the opening with toothpicks.

Apply the whole chicken with the mixture of mustard butter. Put the chicken in a pot that covers with the leftover lemon cut into slices & a little water. Bake in a preheated air oven at 190℃ (374℉, Gas Mark:5) for 1 hour. Then we uncover it and continue baking it gets reddish everywhere. If necessary, add some water to the baking dish.