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Kotopoylo Yemisto    HT  MC  Greek  140mins

Serves 4    Hot Poultry  Grains  Nuts  Dried Fruit  Main Course   Gluten Wheat Free  Eggless  Greece Europe Mediterranean Gluten Wheat Free

1 x 1.8kg/4lb Oven-ready Chicken plus giblets
2 teasp Salt
100g/4oz Butter
2 tbsp Pine Nuts
100g/4oz Long Grain Rice
240ml/8fl.oz. Water
2 tbsp Raisins
Black Pepper


1. Preheat the oven to 180C, 350F, Gas Mark 3. Wash the chicken inside and out then rub the neck and body cavities lightly with salt. Chop the giblets into very small pieces.

2. Melt half the butter in a saucepan, add the pine nuts and sauté until they turn pink. Remove with a slotted spoon and set aside.

3. Add the giblets to the pan together with the rice and sauté, stirring, for 3 minutes.

4. Add the pine nuts, water, raisins, salt and pepper mix well then cover and cook over a medium heat for about 10 minutes, or until the water is absorbed.

5. Fill chicken with the stuffing, packing it loosely, then sew or skewer the opening.

6. Place bird, breast side up, on a rack in a roasting tin, cover with aluminium foil and roast for 1˝ hours.

7. After this time, remove from the oven and remove the foil. Raise the oven temperature to 220C, 425F, Gas Mark 7. Spread the remaining butter over the breast and legs and return to the oven for a further 30 minutes. Serve hot.




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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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