Angelo's Mom Makes Chicken and Stuffing
This recipe takes some time and is fairly complex, so follow along. Here's the ingredients.
-3 large onions
-Parsley
-Olive oil
-2 cups raisins
-Salt
-Black pepper
-One lemon
-2 cups rice
-2 cups water (my mom ended up using more)
-1 chicken
-1 container of chicken liver (or turkey liver if you want. Or no liver, but my mom used chicken liver)
-2 bags pine nuts
You'll also need a baking pan, aluminum foil, and a large pan.
Chop the three onions and parsley. Put the two cups of raisins in a bowl with water. Put the stove on about medium heat, put olive oil in a pan, and put the chopped onions in. Stir them.
Put the chicken liver in a bowl and rinse it, then add them to the pan with onions and stir them.
Rinse the two cups of rice in the sink. Rinse the baking pan, and rinse the chicken in the sink and take out the insides if necessary. Put it in the baking pan.
Sprinkle black pepper to the onions and liver in the pan. Then add the rice and stir. Add two cups of water, then add the parsley and stir. Add more pepper, some salt, and my mom added more water here, but use your judgment. How to judge, I don't know.
Stir it all, put the lid on it if you have one, and cook it for 15 minutes on about medium heat.
Squeeze one lemon over the chicken in the baking pan. Yell at your mom to dress your dad's wound.
After about 15 minutes, turn the heat off. Drain the raisins, add them to the pan, and add the two bags of pine nuts. Stir everything and preheat the oven to 350 degrees.
Put a large sheet of aluminum foil under the chicken so that it sticks out on the sides to sort of catch the stuffing. Hold the chicken upside down and use a large spoon to put the stuffing into it. Put extra stuffing around the rear end of the chicken on the foil in the pan. Put some butter and black pepper on top of the chicken.
Cover the chicken and stuffing completely in aluminum foil and cook it for about 1 1/2 hours in the oven at 350 degrees. My mom checked if it was ready by pinching the leg. If the leg is tender, it's ready. If it's firm, keep cooking it. She tried twice and it wasn't ready, so she ended up cooking it closer to 2 1/2 hours, which she said was because the stuffing makes it cook slower. If you have a turkey, it will take even longer.
After that's done, take the foil off the top of the chicken and stuffing and cook it for another 20 minutes in the oven to make it brown. Let it cool down and serve.
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#method
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Whisk eggs in shallow dish.
Dip chicken pieces in egg mixture and then flour mixture. Place on plate.
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