Path: swen.emba.uvm.edu!news.cs.utah.edu!dog.ee.lbl.gov!agate!usenet.kornet.nm.kr!news.maxwell.syr.edu!cpk-news-hub1.bbnplanet.com!cam-news-hub1.bbnplanet.com!news.bbnplanet.com!uunet!in2.uu.net!198.59.162.1!news.rt66.com!news.rt66.com!not-for-mail From: Jodie Kain Newsgroups: rec.food.recipes Subject: Caucasian Grilled Stuffed Chicken Followup-To: rec.food.cooking Date: 21 Feb 1997 21:07:34 -0700 Organization: quoininc.com Lines: 47 Sender: phill@news.rt66.com Approved: phill@rt66.com Distribution: world Message-ID: Reply-To: Jodie Kain NNTP-Posting-Host: mack.rt66.com >From: ab133@freenet.hamilton.on.ca (Megan Perks) >I bought a pail of frozen sour cherries at the end of the summer and >aside from serving them with custard, I don't know what to do with >them. Any ideas would be welcome. from The Georgian Feast by Darra Goldstein (ISBN 0-06-016646-0) This recipe calls for rehydrated dried sour cherries. I'd imagine a direct swap with well drained frozen cherries would work well. cheers - Jodie Caucasian 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. ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.