Boiled, Stuffed And Roasted Chicken

• 1 large roasting chicken
• 3 ounces butter
• salt and pepper
• Stuffing
• 1 lb beef or 1 lb lamb, minced
• 3 tablespoons olive oil
• salt and black pepper
• 4 ounces blanched almonds, halved
• 2 ounces pine nuts
• 4 -5 ounces cooked rice
• 2 -3 ounces butter, for roasting

1. Clean the chicken and place in a deep saucepan and cover with water.
2. Add salt, pepper and butter.
3. Bring to the boil skimming away any scum.
4. Simmer in the water for about 3/4 hr, or until nearly tender.
5. Allow to cool a little.
6. Stuffing.
7. Fry the minced meat in 2 tbsp oil until browned and season to taste with salt and pepper.
8. In a separate pan heat the remaining oil or butter and fry the almonds and pine nuts for 2-3 mins.
9. Mix the meat, nuts and rice and taste for seasoning.
10. Stuff the chicken tightly with this mixture and secure with a skewer.
11. Roast the stuffed chicken, brushed with butter, in a slow oven (160c/325F/Gas Mark 3) for 30 mins, or until it is a beautiful golden colour.

chicken, butter, salt, stuffing, beef, olive oil, salt, blanched almonds, nuts, rice, butter

Taken from www.food.com/recipe/boiled-stuffed-and-roasted-chicken-24064 (may not work)