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Print this Recipe    Grilled Stuffed

Grilled Stuffed Chicken
serves 4

3/4 cup uncooked rice
1 1/4 cups water
1 tsp salt
1/2 cup tart dried cherries
3 med onions, finely chopped
1 large garlic clove, minced
5 Tb butter
1/4 cup chopped parsley
salt
freshly ground black pepper
6-7 lb roasting hen
chopped parsley and dill for garnish

Cook the rice with the water and salt until tender but firm, about
12 mins. Set aside to cool. Meanwhile, soak the dried cherries in
warm water to cover until soft. Drain and chop coarsely.

Saute the onions and garlic in 4 Tb of the butter until golden.
Stir in the cooked rice, cherries, and the parsley. Season to taste
with salt and pepper. Stuff the chicken with this mixture and sew
it up. Rub the chicken all over with the remaining tablespoon of
butter, and place on a spit over a wood fire. The skin will crisp
in no time; the chicken is done when the leg joint can be easily
moved. Alternately, the chicken may be roasted in a 350 F oven for
2 hours.

To serve, cool slightly, then cut into quarters. Garnish with herbs.

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