Georgian Stuffed Chicken Recipes

Steps:

• Remove any fat from cavities of chickens, and place fat in a wide saucepan. Add 4 tablespoons of the butter and place over medium heat. When butter melts, add onions and garlic. Sauté until onion softens and begins to brown, about 5 minutes.
• Discard any remaining hard bits of chicken fat. Add rice and chopped cherries to pan. Stir well, and add 2 cups water and salt to taste. Bring to a boil, cover and reduce heat to as low as possible. Cook for 15 minutes. Meanwhile, heat oven to 425 degrees.
• Season rice mixture with salt and pepper to taste and stir in parsley. Spoon rice into cavities of both chickens. Use kitchen twine to tie legs together tightly so stuffing is secure.
• Place chickens in a roasting pan and rub with remaining 2 tablespoons butter. Place in oven and roast until skin is crisp and golden and juices run clear when pierced near the thigh with a knife, 1 1/2 to 2 hours. Allow chicken to rest before carving. Serve each portion of chicken with some stuffing.

Steps:

• Make the stuffing 1. Melt butter along with any gobbets of fat from the chicken's cavity in a wide saucepan (one that has a lid). Process or finely chop the onion and garlic, and add to the pan with the butter, frying over a medium heat until the onion softens and begins to color. 2. Discard bits of the rendered chicken, add the rice and chopped cherries, and give everything a good stir so that the rice becomes slicked with the fat. Add the water and a sprinkling of salt and bring to the boil, then clamp on the lid and cook at the lowest heat possible for 15 minutes. While the rice is cooking, preheat your oven to 425°F (220°C). 3. When the rice is ready, by which I mean all the water will be absorbed and the rice be more or less cooked, fork through the chopped parsley and season with salt and pepper. Make the chickens 1. Spoon the cherry-studded rice into the cavities of both chickens, and secure the openings with two or three cocktail sticks. The easiest way to do this is to pinch together the flaps of skin from each side of the cavity and make a stitch to hold them with a cocktail stick. 2. Rub the secured chickens with the butter and roast in the oven for 1 1/2 to 2 hours. The skin should be golden and crispy and the meat cooked through; test by piercing the bird between thigh and body and if juices run clear, the chicken's ready. The reason why the chickens take longer than you would normally give them is twofold: in the first instance, the rice stuffing impedes the flow of hot air; in the second, having two birds in the oven tends to make each take longer to brown. 3. Pull out the cocktail sticks and let the chickens rest before carving.