Description
- Put 2 tablespoons butter into a large frying pan and melt it over medium heat. Add the onion and cook for 5 minutes until the onion is translucent and soft. Stir in the allspice.
- Add the rice and nuts to the pan, and then cook for 2-3 minutes over medium-high heat. Add the sultanas, ½ cup of the chicken stock and ¼ cup of water. Bring to boil, then reduce the heat and simmer for 8-10 minutes, until the water is absorbed. Set aside to cool.
- Preheat the oven to 285 degrees F. Rinse the cavity of the chicken with cold water and pat dry inside and out with paper towels.
- Spoon cooled stuffing into the cavity. Truss the chicken with string, then place in a deep baking dish. Rub salt and pepper into the skin with your fingertips.
- Melt remaining 2 tablespoons of butter and pour over the chicken, then add remaining 2/3 cup stock to the pan. Roast for 2 hours and 30 minutes, basting every 30 minutes with juices from the pan.
- Increase the oven’s temperature to 350 degrees F, and cook for 30 minutes more to brown the chicken thoroughly.
Benifits
- Rich in protein and essential nutrients.
- Flavorful and satisfying low-calorie dish.
- Promotes muscle growth and weight management.
- Provides vitamins for overall well-being.
- Slow cooking retains moisture and tenderness.
- Filling and delicious for balanced meals.