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Kotopoulo Gemisto

List of Ingredients




Kotopoulo Gemisto

Stuffed Chicken



If you are in a creative mood, try stuffing the Kotopoulo sto Fourno - Roast Chicken and Potatoes with either of the following
stuffings and then roast it as described, with or without the potatoes. (The same stuffings can be used for a turkey, but
increase the quantities of ingredients by half again.)


Ingredients for Stuffing I

2 medium onions, finely sliced
1 clove garlic, peeled and crushed
3 tablespoons olive oil
chicken liver and heart, rinced and thinly sliced
60 gr. long-grain rice, rinsed and drained
150 ml hot water
salt and black pepper
60 gr. pine nuts, browned in a frying pan
30 gr. sultanas (optional)
1 teaspoon oregano
1 teaspoon thyme

Sautee the onions and garlic in the olive oil. Add the giblets and sautee for 5 minutes, then add the rice and sautee for a
few minutes until it looks glistening. Add the hot water, salt and pepper and simmer slowly for 3 minutes untit most of the
water is absorbed but the rice should remain hard. Take off the heat, add the pine nuts, the sultanas (if used) and the herbs.
Mix well and stuff the chicken, leaving a little room for expansion.
There is no need for sewing up the opening of the chicken; in fact, you can seal this opening with half a potato, which seems to
work well. In any case roast the stuffed chicken breast side up and avoid turning it too much.




Recipe



Ingredients for Stuffing II

1 glass white wine, or juice of half a lemon
80 gr. pine nuts
180 gr. lean beef, minced
90 ml water
salt and black pepper
chicken liver and heart, rinsed and finely sliced
3 tablespoons chopped parsley
1 medium onion, finely sliced
1 piece cinnamon stick
30 gr. long-grain rice, rinsed
3 whole grains allspice

Put the pine nuts in a dry frying pan and roast them over a medium heat, shaking or stirring almost continuously for 3-4
minutes until they look nicely brown. Keep aside.
Sautee the minced meat, which should produce its own fat so there is no need to add more, and the giblets for a few minutes,
breaking down any lumps. Add the onion and the spices and sautee for a further 3-4 minutes. Pour over the wine or lemon juice
and, when the steaming subsides, add the water. Season with salt and pepper, cover and simmer for 20 minutes. Remove from
the heat, add the rice, pine nuts, parsley and mix well. Stuff the chicken and roast as above.