Ingredients
Stuffing
- 60 g (2 oz) clarified butter or ghee, melted
- 1 onion, chopped
- 1 teaspoon ground allspice
- 1/3 cup (60 g/2 oz) basmati rice
- 1/4 cup (30 g/1 oz) walnuts, chopped
- 1/3 cup (50 g/1 3/4 oz) pine nuts
- 1/3 cup (55 g/2 oz) sultanas
- 1/2 cup (125 ml/4 fl oz) chicken stock
- 1.6 kg (3½ lb) chicken
- 2/3 cup (170 ml/5 1/2 fl oz) chicken stock
Method
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 the onion is transparent. Stir in the allspice.
2. Add the rice and nuts to the pan, then cook for 3–4 minutes over medium-high heat. Add the sultanas, stock and 1/4 cup (60 ml/2 fl oz) of water. Bring to boil, then reduce the heat and simmer for 8–10 minutes, until the water is absorbed. Allow to cool.
3. Rinse the cavity of the chicken with cold water and pat dry inside and out with paper towels.
4. When the stuffing is cool, spoon the stuffing into the cavity. Truss the chicken, using string, then place in a deep baking dish, then rub 1/2 teaspoon salt and 1/4 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. Rest the chicken for 15 minutes before carving. Serve with the stuffing.
